Spinach and Artichoke Lasagna

Bring large pot of water to boil. Salt the water, add the oil and cook lasagna sheets for half the time recommended on the package. Drain and place on lightly greased baking sheet and set aside.

In the same pot, for the filling, saute onions and garlic in olive oil until softened, about 5 minutes. Stir in spinach. After 1-2 minutes, it should be wilted. Stir in chopped artichoke hearts, salt and pepper. Remove from pan to cutting board and chop into smaller pieces, if desired. Spoon mixture into bowl and stir together with cream cheese, Parmesan cheese, egg and more salt and pepper. Set aside.

In the same pot, for the sauce, melt butter over medium heat. Sprinkle in flour and whisk. Cook 1 minute. Pour in milk and whisk to remove any lumps. Sauce will thicken. Add in salt, pepper, nutmeg and pesto. Remove from heat.

To assemble, lightly grease 9×13 baking dish. Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and Parmesan cheeses. Cover and bake at 375ºF for 30-45 minutes or until hot and bubbly. Remove foil and broil 2-3 minutes or until cheese has browned. Remove from oven. Let lasagna rest 10-15 minutes before serving.