22 February 2011

Longing for Spinach Artichoke Potato Lasagna

Spinach Artichoke Potato Lasagna

I have had this dish in my bucket list of recipes for so long that I don't even recall where the idea came from. All I know is that it would satisfy my obsession for potatoes, for experimenting with more vegetarian meals for Meatless Mondays and I could even use the new little crocks that came with the caccavelli I discovered at my local Italian grocers. Another added bonus is that I could use fresh ricotta for it's firmer texture and superior quality.

Every Tuesday I would take a side trip to my "foodie mecca" and wistfully ask if they had any fresh ricotta in today. For the past month or so someone has been eating up all of the ricotta...lasagna must be at the dinner table of every home in the valley...so it has not been available. Then we had a snow storm and there was no delivery!!! My search for fresh ricotta seemed doomed to fail.

Now don't get me wrong, it is never a wasted trip to be in the aisles of my favourite store with so many pasta varieties, cheese and other delicacies calling my name. I am always peering sideways hoping no one will see me brush my hand against the halloumi lovingly or cast a longing glance at the Iberico ham.  Even my family and friends knew I couldn't keep my hands off of the produce!!! But all "foodie love" aside my goal was ricotta.

The bottom line is that this recipe sat on the back burner until this weekend. I know what you are thinking... you could make your own ricotta Valerie.... but time is at a premium these days with working 6 days a week at three separate offices, hitting the gym like there is no tomorrow (short lived I know), doing my on-line "job", volunteering, blogging and trying to maintain a social life all in a 24 hour day.

This little casserole was enjoyed. I suggest that the name lasagna is just because it is layered and made with ricotta and bechamel, since it is really more of a potato casserole. Did it meet my expecations? Not quite. The next time I make it I will cut the potatoes thicker on the mandolin to have more separated layers. My slices were almost paper thin and I would prefer a thicker layer. I think I would also add some Chipotle pepper into the bechamel as well for added oomph!!! Other than that bake away!!!!

**Spinach Artichoke Potato Lasagna**

2 pounds large, starchy potatoes, peeled and sliced lengthwise 1/4-inch thick (mine were too thin so next time!)
1 box frozen spinach, defrosted and wrung dry
1 box frozen artichoke hearts, defrosted and chopped or 1 can artichokes in water, drained well and chopped
1 containers ricotta cheese (15-16 ounces)
1-2 cloves garlic, minced or grated
Salt and pepper
1 egg yolk, beaten
1 cup shredded Parmigiano Reggiano cheese, divided
2 tablespoons butter
1 rounded tablespoons flour
2 cups whole milk
Freshly grated nutmeg
Shredded basil, for garnish

*******************
Pre-heat the oven to 400°F. Parboil the potatoes for 5 minutes in boiling salted water and drain.

Combine the spinach, artichoke hearts, ricotta, garlic, salt, pepper, egg yolks and half the Parmigiano Reggiano cheese in a bowl.

Melt the butter in a saucepan over medium-high heat and whisk in the flour. Cook for 1-2 minutes, then add the milk, season with salt, pepper and nutmeg and thicken the sauce to coat a spoon.

Pour half of the sauce into a casserole dish and top with a layer of the potatoes, then half the spinach-artichoke mixture. Continue layering the casserole with more potatoes, the remaining spinach-artichoke, the rest of the potatoes and top with the remaining sauce and cheese.

Bake until deeply golden, 40-45 minutes. Cool the lasagna for 5-10 minutes, then top with the basil, cut into squares and serve

Note: I used 4 smaller casserole dishes and it still took the full amount of baking time, so 45 minutes it is.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author. Best Blogger Tips

39 comments:

  1. A wonderful vegetarian lasagna! I'd love some of that for supper.

    Cheers,

    Rosa

    ReplyDelete
  2. I was so hoping this was going to use potatoes instead of noodles!

    ReplyDelete
  3. Now you are having me long for this dish and a trip to your favorite market!!

    Best,
    Bonnie

    ReplyDelete
  4. this is not only creative, but so satisfying. GREG

    ReplyDelete
  5. I'm with you on the fresh ricotta. Once you have it, nothing else compares. Not even chocolate. This lasagna sounds delicious!

    ReplyDelete
  6. Thinly sliced potatoes and chipotle? And cheese? Heaven in a dish!

    ReplyDelete
  7. I can see why this would be on your bucket list -- cheesy, potatoey, and artichokes. Sounds like a great "hot dish." I love the idea of meatless (and hearty) meals like this; but I'm afraid my M&P (Meat and Potato) Man would either say "it's a great lunch" or wherre's the meat?" When's he going out of town?

    ReplyDelete
  8. How do you manage your time so efficiently, Val? I am awed. Interesting idea to use potatoes the way you did in this dish.

    ReplyDelete
  9. You're evil. Don't ever change. ;)

    ReplyDelete
  10. Love the whole concept and the ingredients you chose here Val! Your description of "foodie love" is hilarious!

    ReplyDelete
  11. It sounds wonderful to me! Enough so to make me think about actually doing it, the diet be damned!

    ReplyDelete
  12. Val, this really sounds out of this world. I'm going to give it a try. I hope you have a great day. Blessings...Mary

    ReplyDelete
  13. It sounds like a novel flavourful vegetarian lasagna. I have never heard of such a combination, and I love that!
    :)
    valerie

    ReplyDelete
  14. Val I love the ingredients, it's now on my must make list!

    ReplyDelete
  15. Love the sound of this vegetarian layered dish. I also have a slight obsession with potatoes and love them cooked almost every way so I would be sure to love this. I'm not sure we can get frozen artichoke hearts here but do get them in glass jars steeped in olive oil.

    ReplyDelete
  16. All my favorite flavors layered in one bowl - this would warm the cockles of my being. I go every other week to my favorite food mecca hoping for fresh ricotta. Sometimes I'm lucky!

    ReplyDelete
  17. Your lasagna looks delightful and sounds delish!
    Blessings,
    Catherine

    ReplyDelete
  18. Oh Val, this is the most scrumptious dish! Pure comfort in a pot. I have to make this as soon as I can rustle up some spinach. :-) In fact - it's Vegetarian Month at cooking club. Methinks this will be my first offering. :-)

    ReplyDelete
  19. Yum Val! What a creamy, delicious lasagna and a great way to use potatoes!

    ReplyDelete
  20. Yumm sounds so good! I think even my meat loving husband would go for this!

    ReplyDelete
  21. Dear Valli this is my type of dish!! amazing!! gloria

    ReplyDelete
  22. What a delicious lasagna! Having artichokes in the filling makes them irresistible!

    ReplyDelete
  23. Potato lover that I am, Val, this will go on my must-make list. And I'll certainly use your suggestions to improve the dish. So important for us to tell what we liked, what we'd change or add to improve the dish.

    ReplyDelete
  24. What a fantastic dish! Any recipe that starts with 2 lbs. of potatoes has to be delicious. :)

    ReplyDelete
  25. Sorry it wasn't quite what you had hoped, but it sounds like you had fun in the planning. Definitely try again with those great additions (chipotle is great in everything but dessert after all).

    ReplyDelete
  26. Spinach Artichoke potato lasagna with fresh ricotta, well what could be better than that! Wonderful, Blessings, Catherine

    ReplyDelete
  27. I am longing for it too now. Have been thinking about it since I tweeted in on Tuesday. YUM!

    ReplyDelete
  28. It's fun to try new twists on lasagna. I like the use of potatoes instead of pasta. :)

    Have a wonderful weekend!

    ReplyDelete
  29. Yum. It sounds like a warm dip. Great idea.

    ReplyDelete
  30. It sounds great, and it looks great and with those helpful tips at the end, I think it would make a great one-dish meal.

    ReplyDelete
  31. I am adoring this idea. I only wish I could get fresh ricotta cheese.

    ReplyDelete
  32. bechamel + potatoes = love. i can understand where you're coming from, wanting thicker potato slices--they must make their presence known! :)

    ReplyDelete
  33. Wow, that is one fabulous lasagne daaaaaahling, mind if I help myself???
    *kisses* HH

    ReplyDelete
  34. What can I say! This looks super scrumptious!

    ReplyDelete
  35. This looks so good! I ended up making something kind of similar when the eggplant I planned to use to make moussaka was not good anymore!

    ReplyDelete
  36. This sounds amazing...but what's not to love about all those fantastic things layered together!? I may have just drooled a little bit... ;) I love the bowl, too...so earthy.

    ReplyDelete
  37. All good things come to those who wait - or so they say. This goes on my list... Although I'll substitute the artichoke bottoms lurking in my freezer... And maybe add some of the Iberian ham ;-)

    ReplyDelete
  38. I honestly would not have thought of putting this combo together in a lasagna. It does sound very good Val ;o)

    Have a nice weekend,
    Claudia

    ReplyDelete
  39. Oooh, love the use of the artichokes too!

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.