This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 50 mins
additional:
5 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Ricotta Mixture:
Alfredo Sauce:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.

  • Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.

  • Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.

  • Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.

  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

  • Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.

  • Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 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, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.

  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.

Nutrition Facts

492 calories; protein 25.5g 51% DV; carbohydrates 31.4g 10% DV; fat 30.2g 46% DV; cholesterol 145.8mg 49% DV; sodium 825.8mg 33% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2015
Yummmmmmy! Followed the recipe pretty much as directed and man was this good! The wife and son approved. People had seconds and thirds. I'd eat the whole tray if I had no self control! Here's how I did it: I boiled the lasagna first rinsed it with cold water and then laid it out on baking sheets covered with towels to get rid of excess liquid. While they rested I cooked the spinach (used a bag of frozen chopped) shredded the carrots (2 cups not 1 I would actually do 3 to 4 cups next time. We like carrots) I didn't have 45 minutes to roast garlic so I took the skin off of all of the cloves and roasted them in a pan. To speed the garlic process up i added about 3 table spoons or water to the pan and covered it to cook them threw. The water boiled off and then they roasted some more. I made Alfredo sauce next. That sauce is to die for. I would double that next time or maybe quadruple and use it as a dipping sauce for bread or to put on top of the lasagna while serving. It was so so good I cooked it exactly as directed and it came out perfect. Thank you! Happy family for dinner with plenty of leftovers. Read More
(3)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2015
Yummmmmmy! Followed the recipe pretty much as directed and man was this good! The wife and son approved. People had seconds and thirds. I'd eat the whole tray if I had no self control! Here's how I did it: I boiled the lasagna first rinsed it with cold water and then laid it out on baking sheets covered with towels to get rid of excess liquid. While they rested I cooked the spinach (used a bag of frozen chopped) shredded the carrots (2 cups not 1 I would actually do 3 to 4 cups next time. We like carrots) I didn't have 45 minutes to roast garlic so I took the skin off of all of the cloves and roasted them in a pan. To speed the garlic process up i added about 3 table spoons or water to the pan and covered it to cook them threw. The water boiled off and then they roasted some more. I made Alfredo sauce next. That sauce is to die for. I would double that next time or maybe quadruple and use it as a dipping sauce for bread or to put on top of the lasagna while serving. It was so so good I cooked it exactly as directed and it came out perfect. Thank you! Happy family for dinner with plenty of leftovers. Read More
(3)
Rating: 4 stars
05/07/2015
This was a very good veggie lasagna. The flavors were well balanced and I thought the texture was good. I think it could use a bit more sauce (that was good enough to use as an Alfredo sauce on its own). Overall a great repeat recipe. Thanks carpiemae! Read More
(1)
Rating: 5 stars
10/18/2019
Added mushrooms. Delish! Read More
Advertisement
Rating: 5 stars
05/11/2020
Made it for an event and several asked for the recipe. Substituted kale for the spinach (because I love kale!). I will definitely make it again and maybe increase the alfredo sauce. Read More
Rating: 5 stars
10/14/2019
This recipe is awesome! I doubled it and made it for a church lunch this morning. I forgot to add the red pepper flakes, which may or may not have been a mistake for church. I thought it was a little bland without them. I also used all heavy cream since our power had been off and I wanted to use the cream before it soured. I didn't have quite the required amount of ricotta, so I threw in a scoop of cottage cheese to make up the difference. The next time I make this I am going to cut the Italian seasoning down to half of what the recipe called for and add fresh basil instead. Read More