Spinach, Artichoke, And Carrot White Lasagna
Bunch of three unopened, unpeeled ripe bananas, sketch style vector illustration isolated on white background.
Recipe Summary Spinach, Artichoke, And Carrot White Lasagna
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?Ingredients | Carrot Vegetables Clipart Black And White1 large head garlic1 tablespoon olive oilsalt and ground black pepper to taste1 (10 ounce) bag baby spinachhot water to cover1 (32 ounce) container ricotta cheese1 cup shredded mozzarella cheese¼ cup grated Parmesan-Romano cheese blend1 egg1 tablespoon Italian seasoning12 lasagna noodles6 tablespoons butter1 cup heavy whipping cream½ cup milk4 ounces Neufchatel cheese1 teaspoon garlic salt1 teaspoon red pepper flakes½ cup shredded mozzarella cheese2 egg yolks1 cup shredded carrots1 (16 ounce) can artichoke hearts, drained and chopped2 cups shredded mozzarella cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.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.Info | Carrot Vegetables Clipart Black And Whiteprep: 25 mins cook: 1 hr 50 mins additional: 5 mins total: 2 hrs 20 mins Servings: 12 Yield: 12 servings
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