Spinach, Artichoke, and Ricotta Lasagna

Dear people, Hello! It has been a long time since there has been a recipe added. Tag, your it :) But please forgive the picture, I didn't think about taking one until it was all put away so you get a picture of Josh's lunch. This was delicious!!  Zach even ate a bunch of it, but maybe I am really lucky... he seems to eat most anything I make for dinner.  This recipe came from Precious For the Love of Lasagna cookbook.

 

8 oz. shredded mozzarella
15 oz. container ricotta
1 egg
2 cups onions, 1/4-inch dice (I used one whole onion because who seriously measures out two cups?)
10 oz. package frozen chopped spinach, thawed, and squeezed dry (I used a 12 oz bag)
4 1/2 cups bechamel sauce (see recipe below)
12 sheets no boil lasagna noodles
3 cups artichoke hearts in brine, quartered (bought from Costco)
3 oz. shredded Parmesan, about 1 1/2 cups
Preheat oven to 400. Mix ricotta and egg in a small bowl.
Saute the onions in oil in a large saute pan on medium until translucent, about 5 minutes. Add the spinach and season with salt and pepper (I didn't).
Spray 9x13 baking dish with cooking spray. Spread 1 1/2 cups bechamel sauce on the bottom of the pan and top with four noodles.
Layer with 1/2 of the ricotta, 1/2 of the spinach mixture, 1/2 of the artichokes, 1 cup bechamel, 1/2 of the mozzarella, and 1/2 cup of the Parmesan.
Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup bechamel ( I only used 1/2 cup here so there was enough for the top), and 1/2 cup of Parmesan.
Cover with parchment and then aluminum foil.  Bake for 40 minutes until slightly bubbling.  Remove foil and parchment and continue to bake until top is browned, about 10 minutes more.  Cool 10 minutes before serving to allow lasagna to set up. 
{{I forgot the mozzarella and Parmesan on the first layer but did put it on the second layer and it still turned out delicious.. Mind you I didn't put all of it, just what was requested for one layer.  Maybe that made it healthier  ;) }}


Bechamel Sauce
5 Tbsp. unsalted butter (I used salted)
4 shallots or 1 medium yellow onion, minced
3 cloves garlic
1/4 cup all purpose flour
3 1/2 cups whole milk (I used 2%)
3/4 tsp. nutmeg, grated (umm is that just your normal spice nutmeg?  that's what I used)

Melt butter until foaming in medium sauce pan on medium.
Add shallots or onion and garlic and cook until soft and translucent, about four minutes.
Stir in flour and cook for about 2 minutes making sure not to brown.
Whisk in milk slowly and bring mixture to boil.  Stir in nutmeg.  Season to taste with salt and pepper (again I didn't do this, and it really didn't need it).
Reduce heat to low and simmer 10 minutes, whisking occasionally.