Southwest Spinach Lasagna

Name: Southwest Spinach Lasagna
Ingredients: 12 pieces Lasagna Noodles; 3 cans (15 Oz.) Fire Roasted Diced Tomatoes; 5 Tablespoons Unsalted Butter; 1 whole Onion, Chopped; 2 cloves Garlic, Minced; 2 teaspoons Chili Powder; 3/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 pinch Cayenne Pepper; 1/4 cups Flour; 2 cups Half-and-half; 2 cups Pepper Jack Cheese, Cubed, Plus A Little More For Topping; 2 packages (10 Oz) Frozen Whole Leaf Spinach, Thawed, Extra Water Squeezed Out; 2 whole Chipotle Peppers In Adobo Sauce, Minced

14 ingredients

19 steps

Ingredients

12 pieces Lasagna Noodles
3 cans (15 Oz.) Fire Roasted Diced Tomatoes
5 Tablespoons Unsalted Butter
1 whole Onion, Chopped
2 cloves Garlic, Minced
2 teaspoons Chili Powder
3/4 teaspoons Salt
1/4 teaspoons Black Pepper
1 pinch Cayenne Pepper
1/4 cups Flour
2 cups Half-and-half
2 cups Pepper Jack Cheese, Cubed, Plus A Little More For Topping
2 packages (10 Oz) Frozen Whole Leaf Spinach, Thawed, Extra Water Squeezed Out
2 whole Chipotle Peppers In Adobo Sauce, Minced

Directions

1

1.
2

Submerge noodles in HOT tap water in a large bowl for 10 minutes (or until you need the noodles).
3

2.
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Heat the diced tomatoes in a medium saucepan over medium high heat till warmed through.
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3.
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In another medium saucepan, melt the butter over medium high heat.
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Add onions and cook, stirring until soft (3-4 minutes).
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Add the garlic and all spices and cook, stirring, for a minute more.
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Add 1/4 cup of flour and cook, stirring with a heavy wooden spoon, making a light roux, 2 minutes.
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Gradually add the half-and-half and cook, stirring till thick, 2 -3 minutes.
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Remove from heat.
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Add cheese, stirring to incorporate.
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Fold in spinach and chili peppers.
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Adjust seasoning to taste.
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4.
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Assemble: 1/3 Sauce 1/3 Noodles 1/2 Spinach mixture 1/3 Sauce 1/3 Noodles 1/2 Spinach Mixture 1/3 Noodles 1/3 Sauce
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Sprinkle extra cheese over top.
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5.
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Bake 30 minutes at 400 degrees F.