Dacor Dacor Wall, Manual

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RECIPES
43
Spinach Lasagna with a Parmesan Cream Sauce
3 Tbsp. unsalted butter
1
⁄
2
cup onion, small diced
3 cloves roasted garlic, minced
2
⁄
3
all-purpose flour
8 cups milk
3
⁄
4
cup Parmesan cheese
3
⁄
4
tsp. salt
1
⁄
4
tsp. dried red pepper flakes
Preheat the oven to 350˚F on Convection Bake.
In large stockpot, melt butter. Add onion and sauté until translucent, about 3 minutes. Add garlic and stir until fragrant, about 2 minutes.
Add flour and stir for 2 minutes. Slowly add milk while whisking. If you add the milk too fast lumps will develop. Turn up heat until it
reaches a boil, then turn down to a simmer. Cook for about 10 minutes or until it no longer has a flour taste and has thickened to
sauce consistency. Add Parmesan cheese, salt and dried red pepper flakes. Set aside.
Spray a 13" x 9" x 2" pan with nonstick spray. Place 1 cup of sauce in bottom of pan. Place 3 noodles to cover sauce. Place 1 ⁄
4
of the
spinach in a layer on top of pasta. Then add 1 ⁄
4
of carrot in a layer on top of the spinach. Add 1 ⁄
4
of the artichokes in a layer on top of
the carrots. Place 1 cup of sauce over artichokes. Repeat this process two more time, starting with the pasta and ending with the
pasta. Add the last layer of sauce over the pasta. Sprinkle with mozzarella cheese. Cover with foil. Place in the oven and bake for
40 minutes . Remove foil cover and bake for an additional 10 minutes uncovered, or until cheese is brown and bubbly on top.
Serves 8.
12 no-bake lasagna noodles (from 8 ounce package)
2 (10 ounce) bags baby spinach, chopped
1 cup carrots, fine julienned
2 (15 ounce) jars artichoke hearts, drained and chopped
2 cups Mozzarella cheese