I’ve been doing a decent job cooking lately, but a lazy job blogging about it. Luckily, the amazingness of this Spinach & Artichoke Lasagna was enough to force me out of my Tumblr-absentee rut.
This recipe has a good balance of taking some help from the store, but still doing some of the work yourself. Case in point: it uses store-bought canned artichoke hearts and fresh baby spinach to concoct the delicious filling for the lasagna. Another good example: using prepared store-bought pesto in the homemade creamy pesto sauce (just butter, flour, milk and pesto - so easy!)
I take joy in the process of cooking as much as the eating part, so I enjoyed the extra steps of making my own sauce and filling for this dish, and then layering it all together with cheese in the pan. However, I was also grateful that I didn’t have to cook and prep my own artichoke hearts. It’s a balance, I think.
Oh, so this lasagna is basically the result of spinach & artichoke dip having a baby with a pan of lasagna. Except there isn’t any mayo, so that’s a health win. Just a “healthy” dose of mozzarella and parmesan!
Sometimes winter drags on for ever and ever and what you really need is a pan of cheesy gooey lasagna to warm your frozen heart.