THE RECIPE JOURNAL · Main Course
Spinach, Artichoke, and Carrot Layered White Lasagna
This creamy and colorful lasagna combines fresh spinach, tender artichokes, and sweet carrots for a delicious twist on a classic favorite. It’s perfect for a comforting meal that’s both hearty and packed with veggies.
FROM THE KITCHEN • Spinach, Artichoke, and Carrot Layered White Lasagna
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. Take a whole head of garlic, slice off the top to expose the cloves, drizzle with olive oil, sprinkle some salt and pepper, then roast it on a baking sheet for about 40 minutes until it’s soft and fragrant. Let it cool enough to handle, then squeeze the roasted garlic cloves out of their skins.
02
Step 2
Next, put the spinach in a bowl and pour just enough hot water over it to cover. Let it sit until the spinach wilts, then drain and squeeze out as much water as you can. In another bowl, mix together ricotta, 1 cup of mozzarella, the Parmesan-Romano blend, an egg, and Italian seasoning until well combined.
03
Step 3
Cook the lasagna noodles in boiling salted water until they’re tender but still have a bit of bite—about 8 minutes—then drain and set aside. Meanwhile, melt butter in a saucepan over medium heat, stir in cream and milk, and cook until it thickens a little, around 5 minutes. Add the Neufchatel cheese and stir until melted, then mix in the roasted garlic, garlic salt, red pepper flakes, and some salt and pepper. Stir in ½ cup mozzarella and cook until the sauce is smooth. Finally, whisk in the egg yolks off the heat until everything is fully blended.
04
Step 4
Now it’s time to assemble. Lay 4 noodles in the bottom of your baking dish, then layer half of the carrots, artichoke hearts, ricotta mixture, spinach, and Alfredo sauce. Add another 4 noodles on top, then repeat the layers with the remaining ingredients. Finish with a final layer of noodles and sprinkle 2 cups of mozzarella cheese over the top. Cover loosely with foil.
05
Step 5
Bake for 45 minutes, then take off the foil and bake for another 15 minutes or until the cheese is bubbly and golden. Let it sit for about 5 minutes before cutting and serving.
Why you’ll love it
This dish combines fresh vegetables with creamy layers for a comforting and nutritious meal. It offers a great way to enjoy spinach and artichokes in a new form. The carrots add a subtle sweetness that balances the savory flavors.
How to serve
Serve warm with a simple green salad or garlic bread on the side. A light white wine or sparkling water with lemon pairs nicely. This dish also works well as leftovers for a quick lunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the layers intact. For longer storage, freeze portions wrapped tightly and thaw overnight before reheating.
