Chef Giovanni Ruggerrio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make spinach and artichoke lasagna.

2 qt stem on artichokes (drained)

2 tbs garlic (chopped)

1 ½ qt whole milk

½ cup butter

¼ cup flour

1 tsp salt

2 tbs. olive oil

Pinch nutmeg

2 cups Parmigiano Reggiano

6 ea. fresh spinach lasagna sheets (9”x6”)

3 ea. fresh lasagna sheets (9”x6”)

1. In a sauce pot add the butter, flour and cook for one minute creating what’s called a roux.

2. Once the butter and flour are fully incorporated add the milk in slowly while whisking to make sure that there are no lumps.

3. Add the nutmeg, salt, and continue to whisk until it comes to a simmer and becomes thick.

4. Once the sauce is thick, remove from heat and set aside. You now have made what’s called a bechamel.

5. Proceed to cut one quart of artichokes into small pieces and set aside.

6. Next add one quart of artichokes to a food processor with the garlic and oil, blend until smooth and set aside. You have now made what is called an artichoke cream.

7. Begin to build the lasagna by placing a ladle or two of bechamel to the bottom of a 9”x 12” casserole dish, making sure to spread it out coating the bottom.

8. Next add two spinach lasagna sheets to the bottom of the dish on top of the sauce.

9. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano.

10. Next add two fresh lasagna sheets on top of the first layer.

11. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano.

12. Next add two spinach lasagna sheets to the top of the second layer.

13. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano

14. Next add two fresh lasagna sheets on top of the third layer

15. Spoon in dollops of the artichoke cream followed by pieces of the cut artichokes, a ladle of bechamel and a heavy sprinkle of parmigiano Reggiano

16. Next add two spinach lasagna sheets to the top of the fourth layer and top with the remainder of the parmigiano Reggiano.

17. Cover tightly with aluminum foil and bake at 350 deg. For 30 minutes.

18. Remove the aluminum foil and bake at 350 deg. for an additional 15 minutes. Or until it is golden brown.