Carrot and Feta Lasagna
Elevate your weeknight dinner with this flavorful Carrot and Feta Lasagna, a vibrant twist on the classic Italian favorite. Layers of tender shredded carrots, creamy feta cheese, and earthy wilted spinach are nestled between soft lasagna sheets and enveloped in a luxurious homemade béchamel sauce. The ricotta-feta filling adds a tangy, luscious creaminess, while a sprinkle of nutmeg in the sauce provides a subtle, aromatic warmth. Finished with a golden blanket of Parmesan cheese, this vegetarian lasagna is the perfect balance of comforting and sophisticated, making it an ideal dish for both casual family meals and impressing dinner guests. Ready in just over an hour and loaded with wholesome ingredients, this lasagna is a must-try for anyone seeking hearty, veggie-packed recipes.
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 6 medium Carrots
- 200 grams Feta cheese
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese
- 500 milliliters Milk
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 300 grams Fresh spinach
- 0.25 teaspoons Nutmeg
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 180°C (350°F).
Peel the carrots and shred them using a box grater or food processor. Set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the shredded carrots and cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper, then set aside.
In the same skillet, add the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside.
To make the béchamel sauce, melt unsalted butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until slightly golden.
Gradually whisk in the milk, making sure no lumps form. Continue whisking until the sauce thickens, about 5 minutes. Add nutmeg, salt, and pepper to taste, then set aside.
In a medium bowl, mix the ricotta cheese, crumbled feta, and chopped parsley together until well combined.
Grease a 9x13-inch baking dish. Start assembling the lasagna by spreading a thin layer of béchamel sauce at the bottom of the dish.
Lay down a layer of lasagna sheets, followed by a layer of the carrot mixture, some wilted spinach, a few dollops of the feta-ricotta mixture, and a drizzle of béchamel sauce.
Repeat the layering process until all ingredients are used, ending with a final layer of lasagna sheets topped with béchamel sauce.
Sprinkle grated Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10–15 minutes before slicing. Serve garnished with additional parsley if desired.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.8 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 519 mg | 40% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
