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1
Bring large pot of water to boil.
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2
Salt the water, add the oil and cook lasagna sheets for half the time recommended on the package.
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3
Drain and place on lightly greased baking sheet and set aside.
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4
In the same pot, for the filling, saute onions and garlic in olive oil until softened, about 5 minutes.
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5
Stir in spinach.
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6
After 1-2 minutes, it should be wilted.
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7
Stir in chopped artichoke hearts, salt and pepper.
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8
Remove from pan to cutting board and chop into smaller pieces, if desired.
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9
Spoon mixture into bowl and stir together with cream cheese, Parmesan cheese, egg and more salt and pepper.
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10
Set aside.
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11
In the same pot, for the sauce, melt butter over medium heat.
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12
Sprinkle in flour and whisk.
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13
Cook 1 minute.
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14
Pour in milk and whisk to remove any lumps.
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15
Sauce will thicken.
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16
Add in salt, pepper, nutmeg and pesto.
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17
Remove from heat.
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18
To assemble, lightly grease 9x13 baking dish.
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19
Spread 1/4 cup sauce on the bottom of the baking dish.
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20
Place 3 cooked noodles across the bottom.
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21
Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce.
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22
Repeat this pattern again: noodles, filling, cheese, sauce.
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23
Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and Parmesan cheeses.
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24
Cover and bake at 375 degrees F for 30-45 minutes or until hot and bubbly.
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25
Remove foil and broil 2-3 minutes or until cheese has browned.
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26
Remove from oven.
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27
Let lasagna rest 10-15 minutes before serving.
