Spinach Artichoke Lasagna for 9 Servings

Instructions:

1. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
2. Stir in the squeezed spinach and chopped artichokes. Cook for 3–5 minutes until the spinach is vibrant green and any excess moisture has evaporated.
3. In a mixing bowl, combine the sautéed mixture with ricotta cheese, the beaten egg, and black pepper. Stir until the filling is a cohesive, creamy paste.
4. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until the mixture smells nutty and looks pale gold.
5. Slowly pour in the warmed milk, whisking constantly to prevent lumps.
6. Simmer for 5–7 minutes until the sauce is smooth and glossy. Stir in salt, nutmeg, and Parmesan cheese, then remove from heat.
7. Spread about 1/2 cup of the white sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
8. Layer the lasagna by alternating noodles, the ricotta-spinach-artichoke filling, and the white sauce, topping with shredded mozzarella cheese.
9. Bake at 375°F (190°C) for 45 minutes until the cheese is golden brown and bubbling. Garnish with fresh parsley before serving.