Aired November 19, 2010
2 boxes frozen spinach, defrosted and wrung dry
2 boxes frozen artichoke hearts, defrosted and chopped or 2 cans in water, drained well and chopped
2 15 to 16-ounce containers ricotta cheese
3 to 4 cloves garlic, minced or grated
Salt and pepper
2 egg yolks, beaten
2 cups shredded Parmigiano-Reggiano cheese, divided
4 tablespoons butter
3 rounded tablespoons flour
1 quart whole milk
Freshly grated nutmeg
Shredded basil, for garnish
Preheat oven to 400F. Parboil potatoes 5 minutes in boiling salted water and drain.
Combine spinach, artichoke hearts, ricotta, garlic, salt, pepper, egg yolks and half the cheese in a bowl.
Melt butter in saucepot over medium-high heat and whisk in flour. Cook 1-2 minutes then add milk, season with salt, pepper and nutmeg and thicken sauce to coat a spoon.
Pour half the sauce into a casserole dish and top with a layer of the potatoes, then half the spinach-artichoke mixture. Continue layering the casserole with more potatoes, the remaining spinach-artichoke, the rest of the potatoes and top with the remaining sauce and cheese.
Bake until deeply golden, 40-45 minutes. Cool lasagna 5-10 minutes then top with basil, cut into squares and serve.