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Prep Time: 45 Minutes Cook Time: 65 Minutes |
Ready In: 110 Minutes Servings: 12 |
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This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. âIt'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.â Barbara Carlucci - Orange Park, Florida 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:
1. 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.
2. In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese.
3. 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. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full).
4. 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.
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