Lasagna Featuring Spinach, Artichokes, and Carrots

Ingredients 0/22

Step 1

Lightly heat your oven to 350°F and greasing a 9x13-inch baking dish. Take the head of garlic and slice off the top so the cloves are exposed. Drizzle the garlic with olive oil, sprinkle a bit of salt and pepper, then roast it on a baking sheet for about 40 minutes until it's soft and fragrant. Once it’s cool enough to handle, squeeze the roasted garlic cloves out of their skins.

Step 2

While the garlic roasts, put the spinach in a bowl and pour just enough hot water over it to cover. Let it sit until it wilts, then drain and squeeze out as much liquid as you can. In another bowl, mix together the ricotta, 1 cup of mozzarella, the Parmesan-Romano blend, the egg, and Italian seasoning until it’s all well combined.

Step 3

Bring a large pot of salted water to a boil, then cook the lasagna noodles until they’re tender but still have a bit of bite, around 8 minutes. Drain and set aside. Meanwhile, melt butter in a saucepan over medium heat, then stir in cream and milk. Keep stirring until the mixture thickens, about 5 minutes. Add the Neufchatel cheese, stirring until it melts smoothly. Mash in the roasted garlic cloves along with garlic salt, red pepper flakes, salt, and pepper. Stir in half a cup of mozzarella and cook until your sauce is nice and smooth. Finally, beat in the egg yolks and remove the sauce from the heat.

Step 4

Now it’s time to layer! Lay down 4 noodles in the bottom of your dish, then spread half the carrots, half the artichokes, half the ricotta mixture, half the spinach, and half the creamy sauce over the noodles. Add another layer of 4 noodles and repeat with the rest of the ingredients. Finish with a top layer of noodles and sprinkle 2 cups of mozzarella over everything. Cover loosely with foil.

Step 5

Bake the lasagna for 45 minutes, then take off the foil and bake for another 15 minutes until the cheese is bubbly and golden. Let it rest for 5 minutes before cutting and serving.