Ingredients for - Lasagna Florets
How to cook deliciously - Lasagna Florets
1. Stage
Preheat oven to 350º. Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain.
2. Stage
In a large mixing bowl combine ricotta, cream cheese, and eggs. Add garlic, ¾ cup Parmesan, spinach, artichoke hearts, red pepper flakes, basil, 2 tsp. salt, 3 tsp. pepper, and a pinch of nutmeg, and gently toss to combine. (You want the filling to be chunky and not entirely incorporated.)
3. Stage
Using a spatula or your hands, spread ricotta-mixture onto one side of each lasagna noodle. (You can use a little olive oil to keep the batter from sticking.) Roll the lasagna to form a spiral “floret” shape.
4. Stage
Make the béchamel: In a large heavy bottom saucepan over medium heat, melt butter. Once butter is fully melted, add flour and mix until it becomes a thick paste. Allow it to bubble, but not brown. Slowly pour milk into pan and stir until fully incorporated. Add salt, pepper, nutmeg, Parmesan, and cheddar. Turn off heat and stir until cheese has melted.
5. Stage
In a baking dish, spoon a layer of crushed tomatoes on bottom of dish. Add the florets and top each with a spoonful of béchamel sauce. Bake for 30 to 40 minutes.
6. Stage
Serve with Parmesan and freshly chopped parsley.
