Spinach, Artichoke, Sun-Dried tomato, Mushroom Lasagna

Spinach, Artichoke, Sun-Dried tomato, Mushroom Lasagna

6 lasagna noodles

½ bag of baby spinach leaves, washed and dried

2 cups shredded Mozzarella

2 Tbsp. Oil

¼ Onion, minced

2 cloves Garlic, minced

¾-1 cup diced white mushrooms

¼ cup Sun-Dried tomatoes, petite diced

1 tsp tarragon

½ jar (3 oz) artichoke hearts, drained and diced

Heat oil 2 Tbs. oil over medium heat, add onion and sauté until translucent

Add in Garlic and sauté until tender

Add 1 Tbsp Oil, mushrooms and tarragon to pan and sauté until mushrooms are almost done 3-5 minutes

Add in Sun-Dried tomatoes and artichoke hearts, sauté 1-2 minutes and remove from heat

Sauce (can omit these 6 ingredients and use a prepared Alfredo sauce if desired 14 ½ -16 oz

¼ cup butter

¼ cup flour

2 cups milk

2 cloves minced garlic

1 ½ -2 Tbsp. basil

1 ½ tsp. oregano

In a separate pan melt butter, slowly whisk in flour to avoid any lumps, add in milk and herbs while whisking until smooth. Remove from heat

Stir in onion/garlic/artichoke/tomato mixture and set aside

Cheese Mixture

2 eggs

8 oz Ricotta cheese

1/3 cup Parmesan cheese grated

Parsley, basil, garlic 1 tsp. each

Beat egg, stir in ricotta until smooth, stir in parmesan and herbs, set aside

In an 8 x 8 in. pan spread a light coating of sauce on bottom of greased pan, follow by 3 noodles, then spread ½ the cheese mixture, next a healthy layer of spinach leaves, 1 cup Mozzarella, repeat.

Freeze ahead and bake at 375 for 60 Minutes

Or Bake now 375 for 35-40 minutes covered, remove cover for last 8-10 minutes to let cheese get nice and bubbly golden.