This is a little bit of a cheaty dish, I’m afraid – it almost makes itself (except for the bechamel), and does its thing in the oven while you go do something way more exciting (hopefully). The resulting delicious cheesy gooey mess actually tastes like you spent much more time on it than you did – and it makes wonderful leftovers. Sometimes I prefer it to vegetable lasagna, simply because the flavours are simpler, and for a cheese fan like me it feels a little bit more indulgent. And for a kid who grew up not eating a single bite of spinach (it was just never served at my house!) I cant’ imagine a life without it now. Vastly different to Popeye’s cans of green sludge, anyway!
Oh and if you like mushroom lasagna, like what’s on this week’s meal plan, stay tuned… I’ve got an awesome post coming up 🙂
2 tbs butter
2 tbs flour
4 cups milk
1 bay leaf
salt and pepper
1 box frozen spinach, thawed and drained
1 bag fresh spinach
2 cans artichokes, roughly chopped
2 cups grated tasty cheese
1/2 cup grated parmesan
1. Make the bechamel: Melt the butter over medium heat in a pan and add flour. Cook 2 minutes, gently. Add milk, salt and pepper and bay leaf and turn up the heat. Cook, stirring until boiled and thickened. Add frozen spinach and heat through.
2. Layer in a greased baking dish bits of feta, ricotta, fresh spinach, artichokes and grated tasty cheese with the bechamel on top, then add a layer of lasagna sheets. Repeat twice more, finishing with bechamel and the grated parmesan.
3. Bake in a 200C oven for 45 minutes to an hour, until cheese is golden and bubbly and lasagna is cooked through.