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.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

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
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Peel the carrots and shred them using a box grater or food processor. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the shredded carrots and cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper, then set aside.

Step 5

In the same skillet, add the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside.

Step 6

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.

Step 7

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.

Step 8

In a medium bowl, mix the ricotta cheese, crumbled feta, and chopped parsley together until well combined.

Step 9

Grease a 9x13-inch baking dish. Start assembling the lasagna by spreading a thin layer of béchamel sauce at the bottom of the dish.

Step 10

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.

Step 11

Repeat the layering process until all ingredients are used, ending with a final layer of lasagna sheets topped with béchamel sauce.

Step 12

Sprinkle grated Parmesan cheese evenly over the top.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 14

Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.

Step 15

Let the lasagna rest for 10–15 minutes before slicing. Serve garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2129.6g)

Amount per serving	% Daily Value*
Calories	3366.3

Total Fat 164.6g	0%
Saturated Fat 85.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 515.1mg	0%
Sodium 5959.9mg	0%
Total Carbohydrate 345.0g	0%
Dietary Fiber 29.1g	0%
Total Sugars 52.3g
Protein 143.3g	0%

Vitamin D 258.9IU	0%
Calcium 3626.2mg	0%
Iron 19.5mg	0%
Potassium 3061.1mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 16.7%

Carbs: 40.2%