Spinach-Artichoke Lasagna

1. Preheat Oven and Boil Water

Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) and bring a kettle of water to a boil for the lasagna noodles.

2. Sauté Artichokes

Heat olive oil in a medium saucepan and add the chopped artichoke hearts, sautéing until golden and fragrant, about 10 to 15 minutes.

3. Wilt Spinach

Add baby spinach to the saucepan with a pinch of salt and pepper, and cook until wilted, about 2 to 3 minutes.

4. Make Béchamel Sauce

In a separate saucepan, melt unsalted butter and whisk in flour to form a paste. Gradually pour in half-and-half, stirring continuously. Season with salt, pepper, and a hint of nutmeg, and cook until the sauce thickens.

5. Combine Sauce with Vegetables

Mix the béchamel sauce with the sautéed artichokes and wilted spinach, stirring for about 15 minutes.

6. Soften Noodles

Soak dry lasagna noodles in the hot water from the kettle to soften them, making them pliable for layering.

7. Prepare Cheese Mixture

In a mixing bowl, blend cottage cheese with grated Parmesan and a cracked egg. Fold this mixture into the saucepan with artichokes and spinach.

8. Assemble Lasagna

In an 8-inch square baking dish, start with a layer of béchamel sauce, followed by lasagna noodles, the artichoke and cheese mixture, and a sprinkle of mozzarella. Repeat layers, ending with mozzarella on top.

9. Bake Lasagna

Bake the lasagna in the preheated oven for 15 to 20 minutes, until the edges bubble and the top is golden brown.

10. Rest and Serve

Let the lasagna rest for at least 30 minutes before slicing and serving to allow the layers to set.