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Spinach-Artichoke Lasagna
Ingredients
  • ¼ cup olive oil
  • 1 (14-ounce) can artichoke hearts, coarsely chopped and well drained
  • 1 (5-ounce) package baby spinach
  • Salt and black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups half-and-half (or 2 cups each whole milk and heavy cream)
  • Freshly grated nutmeg
  • 12 dry lasagna noodles (10 to 12 ounces)
  • 8 ounces cottage cheese (heaping ¾ cup)
  • ½ cup grated Parmesan (2 ounces)
  • 1 large egg
  • 1 cup shredded low-moisture mozzarella cheese (4 ounces)
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