This Spinach Artichoke Lasagna has the most amazing flavor! Perfect comfort food!
I’m so proud to be partnering with Horizon on this incredibly delicious dinner recipe. Thank you for supporting the brands that make Wine & Glue possible.
It’s so crazy to me how far I’ve come in my ability to not just cook in the last five years, but my ability to develop recipes.
Okay, so after typing that out, I totally have the urge to delete it because it sounds way too toot my own horn, braggy.
But! It’s totally true! And this recipe is a perfect example of that! It’s a from scratch Spinach Artichoke Lasagna that is 100% Lisa inspired and made. It took two tries to perfect, but honestly, run #1 was pretty good on it’s own. I was just being rather Type A about it.
Don’t stop reading, I swear this has a relevant point.
So the point is . . . . I think anyone can be a great home cook. Five years ago, I wasn’t attempting to make homemade cheese sauces because the whole doing a roux thing was so intimidating and it never turned out right. But here I am, five years later and my cheese sauces turn out amazing every single time and I even have a good sense now of what cheeses are going to work well in them and what will make it flop. I know now what flavors will come together perfectly and what ones will be just “Eh.” So if I can do it, you can too! I swear all it takes is a little patience and practice and a willingness to give things a second go when they don’t turn out right the first time.
Do you guys remember last month when I made that delicious Breakfast Braid with Horizon’s new White Cheddar cheese? You guys. This cheese. It shreds like buttah! (That is spelled wrong on purpose, ya’ll. Hang with me.) When I made that Breakfast Braid, I could not have been happier about how perfectly it melted and knew it was destined to be part of a creamy white sauce.
Meet your destiny Horizon White Cheddar: Spinach Artichoke Lasagna with a homemade creamy and delicious white sauce. Sweet. All. Mighty. YUMM!
Guys, this lasagna is so fantastic. It has TONS of cheese, delicious creamy white sauce, the most perfect level of garlicness, and the delicious flavors of artichoke and spinach. I also threw in some chicken, but I feel really compelled to say that if your family doesn’t eat meat, you should make this anyway sans chicken. I also feel compelled to say that Target now sells these packs of precooked all natural chicken that made this a dream to throw together. #win
We love Horizon in our house. Cute adorable little 6% on the growth chart Piper is closing in on 2 1/2 and she is still drinking their Whole Milk like it’s going out of style. I feel awesome about giving it to her and she finds it crazy delicious. And their white cheddar has become her new favorite snack of choice. She sat at the counter while I made this and snuck shreads of it. She’s decently cute, so I let her get away with it.
Make sure you read the directions all the way through before you start, and keep in mind that you need TWO bricks of Horizon White Cheddar cheese, shredded, some for the sauce and some for the actual lasagna.
- For White Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups Horizon Whole Milk
- 2 cups Horizon white cheddar, grated (you will need 2 8oz bricks for the whole recipe)
- 1/4 cup parmesan, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- For Lasagna
- 12 lasagna noodles, cooked
- 4 cups Horizon white cheddar, grated
- 10 oz chopped frozen spinach, thawed, and with all the moisture squeezed
- 8 oz quartered artichoke hearts, chopped and very well drained
- 3 cups cooked chicken
- Preheat your oven to 350 degrees.
- In a large sauce pan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to burn it. Add the flour and whisk into the butter until it is completely combined. Allow it to cook and bubble.
- Very slowly add the milk. Add it about a tablespoon at a time, whisking the milk into the butter/flour mixture until absorbed before adding more. Continue adding slowly until all the milk is whisked in. Bring to a low boil and then turn down the heat.
- Stir in the cheese, first the parmesan, allow it to melt, then add the cheddar one cup at a time allowing to melt before adding the second cup. Stir in the salt and pepper and remove from the heat.
- Spread a few spoonfuls of the sauce over the bottom of a 9 by 13 inch pan so that it is completely coated. Then add three lasagna noodles. Cover with 1/3 of the artichokes, 1/3 of the spinach, 1 cup of chicken and 2/3 cup of cheddar. Add a few spoonfuls of the white sauce. Repeat two more times.
- Add three more lasagna noodles. Top with the remainder of the white sauce and the remainder of the cheese.
- Bake for 35 minutes, uncovered. Broil on low for about five minutes, keeping a close eye on it so it does not burn but browns nicely.
- Let sit for 10 minutes after removing from the oven and then serve.
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.