1Heat the oven to 350°F and arrange a rack in the middle. Lightly butter a 9-inch round, oven-safe serving dish and set aside.
2Bring a medium pot of water to the boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
3In a medium pan, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.
4Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes.
5Add the cooked spinach and lemon juice and stir to incorporate. Add the brie and Jack cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Serve immediately.
Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. We’re convinced this lemony chicken soup can fix just about anything.
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
Easy Spinach Lasagna
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat. Read more.