6 days till Christmas, Spinach and Artichoke Lasagna and a Partridge in a Pear Tree.
Oh wait… gotta take Rascal pee.
You guys coffee is brewing..Mariah’s Christmas is blaring and … yeah I can’t even fake it. I’ve got a dog rope in one hand with Rascal on the other end… one hand is typing and I’m trying to slurp a few sips of my coffee while it’s still sitting on the coffee table. If you didn’t know we got a Golden Retriever puppy named Rascal and he is a little cray.
Ha! What a mess right?!
True Life: I have a puppy.
For real. I’m running out to the patio every twenty minutes with this little nugget just praying to all the bowel gods up there that he will take a poop on the grass and not on my Christmas tree skirt. Phewf. What a time to have a puppy!?
This year I tried to make the Holidays as easy as I could. I ordered everything that I could online and hopefully I’ll be able to just run to Target or World Market for some last minute gifts. My diet has also consisted of copious amounts of Christmas cookies… because those are also readily available. I promised myself like five times this month that I would start eating better after the new year and stop having cheese and crackers for dinner. I’m pretty sure cheese and crackers for dinner isn’t socially acceptable like… anywhere.
Luckily my Pals at Taylor Farms always make incorporating fresh veggies so simple and delicious!
Soooo.. I only had cheese and crackers for dinner a few nights… instead of every night!
But really! This lasagna is the perfect break of junk food and that “real food” we all need this time of year. Spinach and Artichoke is one of my favorite creamy dishes and I knew it would be killer in Lasagna. Because anything creamy, cheesy, and flavorful stuffed between pasta is usually pretty good in my book!
Before I send you off to go and make this epic lasagna… I’ve gotta give you all the deets! I’ve also gotta tell you that if you like fondue you will freaking love this lasagna. The sauce is made with crisp white wine, vegetable broth and three kinds of cheese. Making it melty, gooey and decadent. But it’s also fully vegetarian! So whip this out for Christmas for all your veggies!
Alrighty! Go give it a try and let me know what you think 🙂 Also, enjoy your week before Christmas it’s always a cheerful one!
Spinach & Artichoke
1 Box of no-boil lasagna noodles
1- 14 Oz. Can of artichoke hearts, chopped
1 -11 Oz. Box of Organic Taylor Farms baby spinach
3 Cloves of garlic, minced
3 Tablespoons of olive oil
2 Cups of whole milk ricotta cheese
1 Whole Egg
1/2 Teaspoon of freshly cracked pepper
1 Teaspoon of salt
4 Tablespoons of butter
1 Tablespoon of fresh oregano, minced
1/2 Teaspoon of thyme
1/4 Teaspoon of nutmeg
1/4 Cup of flour
2 Cups of milk (whole or 2%)
1 Cup of vegetable broth
1 Cup of dry white wine
3 Cups of shredded mozzarella cheese
2 Cups of shredded parmesan cheese
1 Cup of shredded provolone cheese
Preheat oven to 350 degrees Fahrenheit
In a medium sauté pan toss garlic, olive oil, spinach and chopped artichokes on medium heat until spinach has wilted. Cool spinach-artichoke mixture and toss with ricotta cheese, egg, salt and pepper until combined.
In a large sauce pan add in butter and herbs until melted and fragrant on medium heat. Add in flour and cook for 1 minute. Add in milk, vegetable broth, and wine. Whisk on medium heat until mixture is boiling. The mixture will have thickened. Add in nutmeg, cheeses (reserve 1 cup parm and 1 cup mozzarella for top layer) , and stir until melted. Layer sauce, lasagna noodles, spinach & artichoke mixture in that order. Top off with reserved cheeses and bake for 30-45 minutes or until top is golden brown. Top with fresh herbs and grape tomatoes.
Optional: Serve with Taylor Farms Italian salad.