How to make it
Preheat the oven to 375 °F. Bring a large pot of salted water to boil and cook lasagna sheets for half the time recommended on the package. Drain and place on a lightly greased baking sheet and set aside.
In the same pot, sauté onions and Lee Kum Kee Minced Garlic in olive oil until softened, about 5 minutes. Stir in chopped spinach and cook 1-2 minutes, until wilted. Stir in chopped artichoke hearts and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Spoon mixture into bowl and stir together with cream cheese, ½ cup of parmesan cheese, egg and salt and pepper, if desired. Set aside.
In the same pot, melt butter over medium heat. Sprinkle in flour and whisk. Cook for 1 minute to start your roux. Slowly whisk in milk and stir until thickened. Add in salt, pepper, nutmeg and pesto. Remove from heat. To assemble, lightly grease 9×13 baking dish.
Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and parmesan cheeses.
Cover with foil and bake for 30-45 minutes or until hot and bubbly. Remove foil and broil 2-3 minutes or until cheese has browned. Remove from oven and let lasagna rest 10-15 minutes before serving. Top with chopped parsley and enjoy!