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Ingredients
  • 36 lasagna noodles
  • Nonstick cooking spray, for the baking sheet
  • 12 tablespoons salted butter
  • 1 onion, diced small
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 quarts milk
  • 2 cups heavy cream
  • 4 cups grated Parmesan
  • Two 12-ounce bags frozen spinach, thawed
  • 4 cups shredded rotisserie chicken
  • Two 15-ounce cans quartered artichoke hearts, chopped
  • subheading: Ricotta Mixture:
  • 32 ounces ricotta
  • ½ cup pesto
  • ⅓ cup chopped fresh parsley
  • 3 tablespoons chopped fresh oregano
  • 3 large egg yolks, beaten
  • Kosher salt and freshly ground black pepper
  • subheading: To Assemble:
  • 2 ¼ cups grated fontina cheese
  • 18 slices mozzarella
  • Fresh basil leaves, for garnish
Steps
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