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Meatless Spinach Lasagna

This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. “It's comforting and hearty and so make-ahead convenient. I've even made it a week before, frozen it, then reheated the day guests arrive. It's yummy with a loaf of crusty bread and salad.” Barbara Carlucci - Orange Park, Florida

12 ServingsPrep: 45 min. Bake: 65 min. + standing

Ingredients

1/3 cup butter, cubed
1/3 cup all-purpose flour
3-3/4 cups half-and-half cream
1 cup heavy whipping cream
3/4 cup grated Parmesan cheese, divided
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded carrot
12 no-cook lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

Directions

In a large saucepan, melt butter. Stir in flour until smooth;
gradually add creams. Bring to a boil; cook and stir for 2 minutes
or until thickened. Stir in 1/2 cup Parmesan cheese.
In a large bowl, combine the ricotta cheese, spinach, carrot and
remaining Parmesan cheese.
Spread 3/4 cup sauce mixture in a greased 13-in. x 9-in. baking dish.
Layer with four noodles (noodles will overlap slightly), half of the
ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat
layers. Top with remaining noodles, sauce and mozzarella cheese.

2 of 2

Meatless Spinach Lasagna (continued)

Directions (continued)

Combine bread crumbs and butter; sprinkle over lasagna.
Cover and bake at 375° for 55 minutes. Uncover (dish will be
full); bake 10-15 minutes longer or until bubbly. Let stand for 15
minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 503 calories, 33 g fat (21 g saturated fat), 124 mg cholesterol, 431 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.