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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 9.6 g
  • Cholesterol: 55.9 mg
  • Sodium: 338.0 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 15.8 g

View full nutritional breakdown of Spinach-Artichoke Potato Lasagne calories by ingredient
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Spinach-Artichoke Potato Lasagne

Submitted by: RACHELLE53

Introduction

Rachael Ray Recipe Rachael Ray Recipe
Number of Servings: 16

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 artichokes in water, drained well and chopped
    •2 containers ricotta cheese (15-16 ounces each)
    •3-4 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
    •4 cups whole milk
    •Freshly grated nutmeg
    •Shredded basil, for garnish

Directions

Pre-heat the oven to 400°F. Parboil the potatoes for 5 minutes in boiling salted water and drain.

Combine the spinach, artichoke hearts, ricotta, garlic, salt, pepper, egg yolks and half the Parmigiano Reggiano cheese in a bowl.

Melt the butter in a saucepot over medium-high heat and whisk in the flour. Cook for 1-2 minutes, then add the milk, season with salt, pepper and nutmeg and thicken the sauce to coat a spoon.

Pour half of 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 the lasagna for 5-10 minutes, then top with the basil, cut into squares and serve.



Number of Servings: 16

Recipe submitted by SparkPeople user RACHELLE53.






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