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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 110 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. | 2. 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. | 3. Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels. | 4. Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach. | 5. Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl. | 6. 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. | 7. 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. | 8. 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. | 9. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head garlic	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt black pepper	to taste		ground	-	-	-	-
baby spinach	1	bag		-	-	-	-
hot water				-	-	-	-
ricotta mixture				-	-	-	-
ricotta cheese	1	container		-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan romano cheese	1/4	cup	grated blend	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
italian seasoning	1	tablespoon		-	-	-	-
lasagna noodle	12			-	-	-	-
alfredo sauce				-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1/2	cup		74.42	5.8316	3.843	3.9894
neufchatel cheese	4	ounces		286.902	4.0711	10.3761	25.8325
garlic salt	1	teaspoon		-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
artichoke heart	1	can	drained chopped	-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.