Print Options

Back to Meatless Spinach Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Meatless Spinach Lasagna

 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 King Arthur Unbleached 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

2 of 2

Meatless Spinach Lasagna (continued)

Directions (continued)

  • layers. Top with remaining noodles, sauce and mozzarella cheese.
  • Combine bread crumbs and butter; sprinkle over lasagna (dish will be
  • full).
  • Cover and bake at 375° for 55 minutes. Uncover; bake 10-15
  • minutes longer or until bubbly. Let stand for 15 minutes before
  • cutting. Yield: 12 servings.
Nutritional 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.