Meatless Spinach Lasagna

• 1/3 cup butter, cubed
• 1/3 cup 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 shredded part-skim mozzarella cheese
• 1/2 cup seasoned bread crumbs
• 1 tablespoon butter, melted

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 13x9-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 375u0b0 for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

butter, flour, cream, heavy whipping cream, parmesan cheese, cartons, spinach, shredded carrot, noodles, mozzarella cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/meatless-spinach-lasagna/ (may not work)