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Vegetarian Spinach and Artichoke Lasagna

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PREP TIME
25 min
COOKING TIME
110 min
TOTAL TIME
140 min
SERVINGS
12 servings
Dinner
Vegetarian Spinach and Artichoke 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
  • 1 (32 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan-Romano cheese blend
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 12 lasagna noodles
  • 6 tablespoons butter
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 4 ounces Neufchatel cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon red pepper flakes
  • 1/2 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
1
Preheat your oven to the required temperature of 350 degrees Fahrenheit (175 degrees Celsius). \nNext, take a 9x13-inch baking dish and grease it thoroughly.
2
Now, slice off the top portion of a garlic head to expose each individual clove. Place the exposed garlic on a baking sheet and drizzle olive oil over it, followed by seasoning with salt and pepper.
3
Place the garlic head on a baking sheet and roast it in the preheated oven until tender and fragrant, which should take around 40 minutes.
4
Once the garlic is roasted, let it cool down until it's easy to handle. Remove the individual garlic cloves from their peels.
5
In a separate bowl, place a handful of spinach and pour enough hot water over it to cover the leaves. Set it aside until the spinach has wilted, then drain and squeeze out any excess liquid from the leaves.
6
In another bowl, combine ricotta cheese, 1 cup of mozzarella cheese, a Parmesan-Romano cheese blend, an egg, and Italian seasoning. Mix everything together until well combined.
7
Bring a large pot of salted water to a boil and cook the lasagna in it, stirring occasionally until it's cooked through but still firm to the bite, which should take around 8 minutes.
8
Drain the cooked lasagna and heat some butter in a saucepan over medium heat until it's melted.
9
Stir cream and milk into the melted butter until it thickens, which should take about 5 minutes.
10
Next, stir Neufchatel cheese into the cream mixture until it's fully melted and smooth.
11
Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper to the cream mixture and stir well.
12
Stir 1/2 cup of mozzarella cheese into the cream mixture until it's fully incorporated and smooth.
13
Remove the saucepan from heat and stir egg yolks into the cheese sauce until it's fully incorporated.
14
Arrange 4 lasagna noodles in the bottom of a prepared baking dish and layer with 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, and 4 more lasagna noodles.
15
Repeat layering with the remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups of mozzarella cheese.
16
Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes.
17
Remove the foil and continue baking until the cheese is bubbling and lightly browned, which should take about 15 minutes more.
18
Remove the lasagna from the oven and let it rest for 5 minutes before slicing.