This comforting lasagna combines tender spinach, artichokes, and carrots in a rich, creamy sauce that’s perfect for a cozy dinner. It’s a delicious way to enjoy hearty vegetables with a cheesy twist everyone will love.
Start by heating your oven to 350°F and greasing a 9x13-inch baking dish. To roast the garlic, slice off the top of the head to expose the cloves, drizzle with olive oil, sprinkle with salt and pepper, then pop it in the oven for about 40 minutes until soft and fragrant. Let it cool so you can easily squeeze out the cloves.
While the garlic is roasting, place the spinach in a bowl and cover it with hot water to wilt. Once soft, drain it well and squeeze out as much moisture as you can. In another bowl, mix together the ricotta, 1 cup of mozzarella, the Parmesan-Romano blend, egg, and Italian seasoning.
Bring a large pot of salted water to a boil and cook the lasagna noodles until they’re tender but still a bit firm, around 8 minutes. Drain and set aside.
Next, melt the butter in a saucepan over medium heat. Stir in the cream and milk and cook until it thickens slightly, about 5 minutes. Add the Neufchatel cheese and stir until melted and smooth. Mash in the roasted garlic cloves, then season with garlic salt, red pepper flakes, salt, and pepper. Mix in half a cup of mozzarella and let it melt into a creamy sauce. Finally, stir in the egg yolks and remove the pan from heat.
Now, assemble the lasagna by layering 4 noodles on the bottom of your dish. Spread half the carrots, artichokes, ricotta mixture, spinach, and Alfredo sauce over the noodles. Add another 4 noodles on top and repeat the layers with the remaining ingredients, finishing with a final layer of noodles topped with 2 cups of mozzarella. Cover loosely with foil.
Bake for 45 minutes, then take off the foil and bake for another 15 minutes until the cheese is bubbly and golden. Let the lasagna rest for about 5 minutes before cutting and serving.
- Use fresh spinach for the best texture, but frozen works well if squeezed dry.
- Make sure to cook the noodles just until al dente to avoid a mushy lasagna.
- Let the lasagna rest for 10-15 minutes after baking to help it set and make slicing easier.
This dish combines rich, creamy flavors with fresh vegetables, making it both comforting and nutritious. The blend of spinach, artichokes, and carrots adds a unique twist to traditional lasagna. It’s perfect for anyone looking for a hearty meal that feels indulgent without being too heavy.
Serve with a simple green salad dressed with lemon vinaigrette to balance the creamy richness. Garlic bread or a crusty baguette pairs nicely for soaking up extra sauce. A light white wine or sparkling water with lemon also complements the flavors well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the creamy texture. For longer storage, freeze portions wrapped tightly in foil or plastic wrap and thaw overnight before reheating.
