Creamy Tomato Spinach Lasagna
  • 9 Lasagna Noodles
  • ½ cup Butter
  • 1 Sweet Gusto Onion, chopped
  • 2 Garlic Cloves, minced
  • ½ cup All-Purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1½ cups Milk
  • 4 cups Shredded Mozzarella Cheese, divided
  • 1 cup Grated Parmesan Cheese, divided
  • 1 Tablespoon Dried Basil
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Ground Black Pepper
  • 1 cup Great Lakes Sun Dried Tomatoes, diced
  • 2 cups Ricotta Cheese
  • 2 (10 ounce) packages Frozen Chopped Spinach, thawed and drained
  • 7 ounces Marinated Artichoke Hearts, chopped
  • 2 eggs
  1. Preheat oven to 350 degree F. Bring a large pot of water to a boil. Cook lasagna noodles in boiling water for 9 minutes. Drain, rinse with cold water and set aside. Stir together the drained spinach, artichokes, eggs and ricotta cheese in a mixing bowl. Set aside.
  2. Melt butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender. Stir in the flour and salt, and simmer for a minute. Whisk in the broth and milk. Stir in the sun dried tomatoes, basil, oregano and black pepper. Stir constantly until thickened. Stir in 2 cups of mozzarella cheese and ¼ cup parmesan cheese.
  3. Grease a 9x13 inch baking dish. Spread ¼ of the sauce in the bottom. Layer with 3 noodles, ½ of the spinach mixture, ¼ of the sauce, 3 more noodles, ½ of the spinach mixture, ¼ of the sauce, last 3 noodles, remaining sauce. Top with 2 cups of mozzarella and ½ cup parmesan cheese. Bake for 40 minutes in the oven. Let rest 15 minutes before serving.
Recipe by Great Lakes International Trading, Inc. at