Spinachartichoke Potato Lasagna

Ingredients

  • 4 pounds large, starchy potatoes, peeled and sliced lengthwise 1/4-inch thick
  • 2 boxes frozen spinach, defrosted and wrung dry
  • 2 boxes frozen artichoke hearts, defrosted and chopped or 2 cans artichokes in water, drained well and chopped
  • 2 containers ricotta cheese (15-16 ounces each)
  • 3-4 cloves garlic, minced or grated
  • Salt and pepper
  • 2 egg yolks, beaten
  • 2 cups shredded Parmigiano Reggiano cheese, divided
  • 4 tablespoons butter
  • 3 rounded tablespoons flour
  • 4 cups whole milk
  • Freshly grated nutmeg
  • Shredded basil, for garnish

Description

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