Spinach Artichoke Lasagna

1 Heat the oven to 375 F. Grease a 9×13-inch baking dish or spray with cooking spray. 2 To make the ricotta layer, in a medium mixing bowl, gently whisk the eggs. Add the ricotta, chopped artichokes, Parmesan, grated garlic, salt, parsley, and chives. Mix until combined. 3 To make the roux, in a large saucepan or Dutch oven over medium heat, melt the butter. When the butter foams, whisk in the flour, stirring constantly, to create the roux. When the roux is golden in color, about 1 to 2 minutes, slowly add the milk, whisking constantly to prevent clumps. Simmer for 2 to 3 minutes, until the sauce has thickened. Season with salt and pepper and stir in the spinach, 2 cups at a time, until wilted and remove the pan from the heat. 4 To assemble the lasagna, ladle about 1 cup of sauce on the bottom of your baking dish. Top with a single layer of lasagna noodles. Top with half of the ricotta mixture, half of the spinach sauce, then half of the shredded Italian cheese. Repeat with the noodles, ricotta, sauce, and mozzarella. 5 Cover with aluminum foil and bake for 30 minutes, until the noodles are tender and you can easily cut through them. 6 Remove the foil and bake for another 10 to 15 minutes, until golden brown. Broil for 1 to 2 minutes to brown the top further, if desired. Let rest for 10 to15 minutes before serving. Garnish with fresh chives and parsley, if desired.