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

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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.

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39 comments:

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

    Cheers,

    Rosa

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

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

    Best,
    Bonnie

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

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

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

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  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?

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  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.

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

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

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

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  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

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

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

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  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.

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  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!

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

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  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. :-)

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

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

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

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

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  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.

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

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  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).

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

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

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

    Have a wonderful weekend!

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

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  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.

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

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

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

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

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  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!

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  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.

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  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 ;-)

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  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

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

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

Val

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