Published by

Marcus

online recipe: https://cooking.nytimes.com/recipes/1023140-spinach-artichoke-lasagna

EVOO, can artichoke hearts, package baby spinach, cottage cheese, organic egg, Parmesan
unsalted butter, flour, (full cream and whole milk) freshly grated nutmeg
fresh lasagna
low-moisture mozzarella cheese.

This was very good, but I should have used heavy cream rather than full cream in my attempt to create half and half.

I also substituted fresh lasagna for the dry lasagna noodles, again probably a mistake as the pasta was overcooked (fell apart).

The recipe call for an 8 inch square pan. I used a 9 x 13 and doubled the ingredients. Will probably look for a smaller pan next time, and add more layers of lasagna, and have more artichoke and spinach and less béchamel.