Spinach and Artichoke Lasagna Roll-Ups

These Spinach and Artichoke Lasagna Roll-Ups from chef/partner Justin Chapple take inspiration from the beloved dip but transform it into an elegant vegetarian main course or side dish. Cooked lasagna noodles are filled with a luscious blend of ricotta, spinach and artichokes, then baked in a rich, Parmesan sauce until golden and bubbling. Baked in perfectly portioned Gourmand Collection Braisers, these individual servings make for a stunning presentation.

16 dry lasagna noodles

4 tablespoons unsalted butter

1/3 cup all-purpose flour

4 ½ cups whole milk, warmed

1 cup finely grated Parmesan, plus more for topping

1 large garlic clove, finely grated

Kosher salt and freshly ground black pepper

1 (10-ounce) box frozen chopped spinach, thawed

2 cups whole milk ricotta cheese

1 (14-ounce) can artichoke hearts, finely chopped

Finely grated zest of 1 lemon

1 teaspoon crushed red pepper, plus more for serving

In a large Dutch oven of salted boiling water, cook the lasagna noodles for 8 to 10 minutes, until al dente. Drain well and rinse under cold water to stop the cooking. Arrange the noodles in single layers on baking sheets to prevent sticking.

Wipe out the Dutch oven and melt the butter in it over medium. Add the flour and cook, stirring, until lightly browned, 3 to 5 minutes. Gradually whisk in the milk until smooth. Bring just to a simmer and cook over medium-low, stirring occasionally, until thickened and no floury taste remains, about 7 minutes. Stir in the parmesan and the garlic. Season the sauce generously with salt and pepper.

Drain the spinach and squeeze out any excess water. In a large bowl, mix the spinach with the ricotta, artichoke hearts, lemon zest, crushed red pepper and 1½ cups of the sauce. Season the filling generously with salt and pepper.

Preheat the oven to 375 degrees. Spread the filling evenly on the noodles (about 1/3 cup each) and roll them up. Cut each roll in half to form 2 small florets. Divide the sauce evenly in 8 individual baking dishes. Cover and bake for 20 minutes. Remove the baking dishes from the oven and switch on the broiler. Uncover the lasagnas and generously sprinkle with parmesan. Broil 8 inches from the heat until browned on top. Let stand for 5 minutes. Serve with more crushed red pepper, black pepper, and parmesan.