Preheat oven to 350 degrees Fahrenheit
In a medium sauté pan toss garlic, olive oil, spinach and chopped artichokes on medium heat until spinach has wilted. Cool spinach-artichoke mixture and toss with ricotta cheese, egg, salt and pepper until combined.
In a large sauce pan add in butter and herbs until melted and fragrant on medium heat. Add in flour and cook for 1 minute. Add in milk, vegetable broth, and wine. Whisk on medium heat until mixture is boiling. The mixture will have thickened. Add in nutmeg, cheeses (reserve 1 cup parm and 1 cup mozzarella for top layer) , and stir until melted. Layer sauce, lasagna noodles, spinach & artichoke mixture in that order. Top off with reserved cheeses and bake for 30-45 minutes or until top is golden brown. Top with fresh herbs and grape tomatoes.
Serve with Taylor Farms Italian Chopped Salad.
Recipe courtesy of College Housewife.