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Spinach-Artichoke Potato Lasagna

Serves 6 as entre or 10-12 as side dish

Originally aired

INGREDIENTS
  • 4 pounds large, starchy potatoes, peeled and sliced lengthwise 1/4-inch thick
  • 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
PREPARATION

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.

PRESENTATION
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