Creamy Spinach, Artichoke, and Carrot Lasagna

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
• Ricotta Mixture:
• 1 (32 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan-Romano cheese blend
• 1 egg
• 1 tablespoon Italian seasoning
• 12 lasagna noodles
• Alfredo Sauce:
• 6 tablespoons butter
• 1 cup heavy whipping cream
• ½ cup milk
• 4 ounces Neufchatel cheese
• 1 teaspoon garlic salt
• 1 teaspoon red pepper flakes
• 2 egg yolks
• 1 cup shredded carrots
• 1 (16 ounce) can artichoke hearts, drained and chopped

Step 1

Lightly heat 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.