For an even richer flavor, use a blend of Gruyere and Fontina cheese in addition to the mozzarella. To prevent the lasagna from drying out, be sure to cover it loosely with aluminum foil during the first 45 minutes of baking. Feel free to substitute other vegetables such as zucchini, mushrooms, or bell peppers for the carrots and artichoke hearts.
Spinach, Artichoke, and Carrot White Lasagna
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PREP TIME25 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 20 mins
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SERVING12 People
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VIEWS18
Indulge in a symphony of flavors with this creamy and comforting white lasagna. Layers of tender lasagna noodles embrace a medley of spinach, artichoke hearts, and vibrant carrots, all enveloped in a luxurious, homemade roasted garlic Alfredo sauce. Topped with a generous blanket of mozzarella, this vegetarian masterpiece is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol146 mg
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Fiber3 g
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Protein26 g
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Saturated Fat18 g
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Sodium826 mg
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Sugar3 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. (5 minutes)
02
StepSlice 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. (2 minutes)
03
StepRoast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels. (50 minutes)
04
StepPlace spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach. (10 minutes)
05
StepIn a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together. Set aside. (5 minutes)
06
StepBring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain well. (10 minutes)
07
StepWhile the noodles are cooking, melt butter in a saucepan over medium heat. Stir in heavy cream and milk; cook until slightly thickened, about 5 minutes. Stir in Neufchatel cheese until melted and smooth, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir in 1/2 cup mozzarella cheese until melted and the sauce is smooth, 2 to 3 minutes. Whisk in egg yolks until fully incorporated. Remove saucepan from heat. (15 minutes)
08
StepArrange 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, then another 4 lasagna noodles. Repeat layering with the remaining ingredients, ending with a layer of lasagna noodles topped with the remaining 2 cups of mozzarella cheese. Cover dish loosely with aluminum foil. (20 minutes)
09
StepBake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. (60 minutes)
10
StepRemove lasagna from oven and let rest for 5 minutes before slicing and serving. (5 minutes)
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Pierce Keeling
Jun 26, 2025Followed the recipe exactly and it turned out perfect! Thanks for sharing this amazing recipe.
Benny Durgan
Jun 4, 2025I added some grilled chicken to this lasagna for a protein boost. It was delicious!
Petra Turcotte
Jun 1, 2025This lasagna was a huge hit at our family gathering! Everyone loved the creamy Alfredo sauce and the abundance of vegetables.
Vilma Heidenreich
May 25, 2025I was a little hesitant to make the Alfredo sauce from scratch, but it was so worth it! The roasted garlic added a wonderful depth of flavor.
Tierra Ferry
May 7, 2025My kids are usually picky eaters, but they devoured this lasagna. I'll definitely be making it again!