Spinach and Artichoke Lasagne with Cottage Cheese and Béchamel
Inspired by techniques from NYT Cooking.
A rich, creamy bake of jammy browned artichokes and wilted spinach bound in a cottage cheese filling under a bubbling golden crust.
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Method
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Equipment
- kettle
- medium saucepan
- whisk
- large bowl
- large deep dish or roasting tin for soaking
- 20 cm square baking dish
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1255 kcal |
| Protein | 39.4 g |
| Carbohydrate | 80.3 g |
| of which sugars | 13.7 g |
| of which free sugars | 0 g |
| Fat | 87.6 g |
| of which saturates | 47 g |
| Fibre | 5.8 g |
| Salt | 3.37 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 60 ml olive oil
- 240 g tinned artichoke hearts (one 400 g tin, drained weight), coarsely chopped and well drained
- 140 g baby spinach
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Béchamel
- 55 g unsalted butter
- 30 g plain flour
- 475 ml whole milk
- 475 ml double cream
- ¼ tsp freshly grated nutmeg
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Pasta
- 300 g dried lasagne sheets (12)
Filling
- 225 g cottage cheese
- 55 g parmesan, finely grated
- 1 large egg
Topping
- 115 g low-moisture mozzarella, grated
- 1
Start. Heat the oven to 200 °C and boil a full kettle.
- 2
Brown. Heat the 60 ml oil over medium-high, add the 240 g artichokes and cook 10-15 min, stirring now and then, until they break down and brown at the edges.
- 3
Wilt. Add the 140 g spinach with ½ tsp salt and ¼ tsp pepper and stir 2-3 min until well wilted, then tip into the large bowl and keep the pan.
- 4
Sauce. Melt the 55 g butter, whisk in the 30 g flour for 1-2 min, then slowly whisk in the 475 ml milk and 475 ml cream, simmer 10-20 min until as thick as gravy and season with salt, pepper and nutmeg.
- 5
Soak. Stir half the sauce into the artichokes and leave 15 min, meanwhile laying the 12 sheets in a deep dish, covering with the just-boiled water and soaking about 15 min until bendy.
- 6
Combine. Stir the 225 g cottage cheese, 55 g parmesan, egg and seasoning into the artichoke mixture.
- 7
Assemble. Coat the square dish thinly with sauce, lay in about 3 sheets with ends up the sides, spread on half the artichoke mix, turn the dish 90 degrees, add 3 more sheets and half the remaining sauce, then repeat ending with sauce and scatter over the 115 g mozzarella.
- 8
Bake. Bake 15-20 min until bubbling at the corners and the cheese and sheet ends are golden and crisp.
- 9
Rest. Leave at least 30 min before slicing.
Storage
Chill leftovers and keep for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
