adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach, Artichoke, and Carrot White Lasagna
0 Likes
Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Vegetarian white lasagna with spinach, artichokes, and carrots in a rich roasted garlic Alfredo sauce.
Ingredients:
  • 1 large head garlic
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste
  • 1 (10 ounce) bag baby spinach
  • hot water to cover
  • 1 (32 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan-Romano cheese blend
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 12 lasagna noodles
  • 6 tablespoons butter
  • 1 cup heavy whipping cream
  • 0.5 cup milk
  • 4 ounces Neufchatel cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon red pepper flakes
  • 0.5 cup shredded mozzarella cheese
  • 2 egg yolks
  • 1 cup shredded carrots
  • 1 (16 ounce) can artichoke hearts, drained and chopped
  • 2 cups shredded mozzarella cheese
Instructions:
  • Heat your oven to 350 degrees F (175 degrees C) and generously grease a 9x13-inch baking dish.
  • Slice the top off the garlic head to reveal the cloves. Put the garlic head on a baking sheet and generously drizzle with olive oil. Sprinkle with salt and pepper to taste.
  • Roast garlic in the preheated oven for 40 minutes until tender and fragrant. Let it cool until easily handled, then remove garlic cloves from the peels.
  • Place fresh spinach in a bowl, cover with hot water, and allow it to wilt. Drain and gently squeeze out excess liquid from the spinach before using.
  • Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning in a bowl and mix until well blended.
  • Begin by bringing a generously salted large pot of water to a rolling boil. Add lasagna noodles and cook until al dente, stirring occasionally, for approximately 8 minutes. Drain the noodles thoroughly.
  • Melt butter in a saucepan over medium heat. Add cream and milk, stirring until thickened, about 5 minutes. Melt Neufchatel cheese into the mixture for 2 to 3 minutes. Stir in roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper. Add 1/2 cup mozzarella cheese and cook until smooth, around 2 to 3 minutes. Combine egg yolks into the cheese sauce until fully mixed. Remove from heat.
  • Lay out 4 lasagna noodles in the baking dish. Add half of the carrots, artichoke hearts, ricotta mixture, spinach, and alfredo sauce in layers. Repeat the layers with the remaining ingredients, and finish with lasagna noodles topped with 2 cups of mozzarella cheese. Lightly cover the dish with aluminum foil.
  • 1. Bake in the preheated oven for 45 minutes. Uncover and bake until the cheese is bubbling and lightly browned, approximately 15 more minutes. Let the lasagna rest for 5 minutes before slicing.

Similar Recipes