Chef Giovanni Ruggerrio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make spinach and artichoke lasagna.
Chef Giovanni Ruggerrio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make spinach and artichoke lasagna.DIRECTIONS:2. Once the butter and flour are fully incorporated add the milk in slowly while whisking to make sure that there are no lumps.4. Once the sauce is thick, remove from heat and set aside. You now have made what’s called a bechamel.6. Next add one quart of artichokes to a food processor with the garlic and oil, blend until smooth and set aside.
7. Begin to build the lasagna by placing a ladle or two of bechamel to the bottom of a 9”x 12” casserole dish, making sure to spread it out coating the bottom.9. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano.11. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano.13.
16. Next add two spinach lasagna sheets to the top of the fourth layer and top with the remainder of the parmigiano Reggiano.18. Remove the aluminum foil and bake at 350 deg. for an additional 15 minutes. Or until it is golden brown.
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