For the Roasted Garlic Alfredo Sauce:

• 8-12 cloves of roasted garlic *See Notes, depending on how strong you’d like the roasted garlic flavour to be
• 1 stick unsalted butter 8 tablespoons or 1/4 of a pound
• 3 cups heavy cream
• 2 eggs
• 1 1/2 cups grated Parmesan cheese

For the Lasagna:

• 2 boxes no-cook lasagna noodles. This recipe was prepared using Barilla brand noodles. 9 ounces each
• 1 batch Roasted Garlic Alfredo Sauce
• 1 bag of frozen cut leaf spinach thawed and squeezed to remove excess liquid
• 1 container part-skim ricotta cheese 32 ounce
• 8 cups shredded mozzarella cheese
• 1 1/2 cups milk divided
• non-stick cooking spray

To Make the Roasted Garlic Alfredo Sauce:

• Add the butter and roasted garlic cloves to a heavy-bottomed saucepan over medium heat. As the butter melts and the garlic cloves warm, gently smash them using a fork or a potato masher to break them up and release their aromatic oils. Pour in the heavy cream and stir to combine thoroughly. Bring the mixture to a gentle boil, then allow it to simmer for about 3 minutes, or until it has slightly thickened. Turn off the heat.
• In a separate bowl, crack the eggs and whisk them until they are uniformly colored and smooth. While continuously whisking the eggs, slowly drizzle in two ladles full of the hot garlic cream mixture. This tempering step prevents the eggs from scrambling. Once tempered, whisk the egg mixture back into the remaining hot garlic cream mixture in the saucepan. Ensure it is evenly combined, then whisk in the grated Parmesan cheese until smooth and creamy. Set the sauce aside.

To Assemble the Lasagna:

• Preheat your oven to 350°F (175°C).
• Lightly spray two 8-inch by 8-inch baking pans, each at least 2-inches deep, with non-stick cooking spray. Arrange three no-boil lasagna noodles in the bottom of each pan, allowing them to slightly overlap to ensure full coverage. Evenly spread approximately 2/3 of a cup of ricotta cheese over the noodles in each pan – perfection isn’t necessary, just aim for an even distribution. Scatter about 1/6th of the thawed and squeezed spinach over the ricotta layer in each pan. Drizzle a ladle full of the luscious Roasted Garlic Alfredo Sauce over the spinach, then sprinkle about 1 cup of shredded mozzarella cheese over each pan. Repeat these layers two more times for a total of three rich layers.
• To finish assembling the lasagna, add one more final layer of noodles to each pan. Split the remaining Alfredo Sauce evenly between the two pans, spreading it gently over the top noodles. Slowly pour about 3/4 of a cup of milk over each lasagna, taking your time to allow it to absorb without overflowing the sides. Cover both pans tightly with aluminum foil and place them on a rimmed baking sheet to catch any potential drips.
• Bake the covered lasagnas for 50-60 minutes, or until the noodles are tender and the filling is bubbly and hot throughout. Carefully remove the foil covers. Divide the remaining shredded mozzarella cheese between the two pans, sprinkling it generously over the top. Return the pans to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is beautifully melted, golden brown, and bubbling at the edges.
• Once baked, remove the lasagnas from the oven and let them rest for at least 15 minutes. This crucial resting period allows the layers to set, making it much easier to cut into neat, delicious portions. Slice each lasagna into 9 equal pieces and serve immediately.

To Freeze and Reheat Leftover Lasagna:

• Method A (Whole Pan): Allow the baked lasagna to cool completely in the pan, then chill it in the refrigerator overnight. Once thoroughly chilled, cover the pan tightly with aluminum foil, then wrap it again with plastic wrap to prevent freezer burn. Freeze for up to 3 months. To reheat a full pan, remove the plastic wrap but leave the foil intact. Place the frozen lasagna in a cold oven on a rimmed baking sheet. Set the oven temperature to 350°F (175°C). Once the oven reaches its full temperature, begin timing for 30 minutes. The lasagna should be hot all the way through; you can verify this with an instant-read thermometer (aim for 165°F / 74°C) or by carefully inserting a butter knife into the center and touching it to check if it’s hot.
• Method B (Individual Portions): Chill the baked lasagna in the pan in the refrigerator overnight. Once cold, carefully cut the lasagna into 9 equal pieces. Using a sturdy spatula, gently remove and transfer each piece of lasagna to a platter or plate. Wrap each individual piece tightly in plastic wrap, ensuring no air pockets, and freeze for up to 3 months. To reheat a single serving, unwrap a frozen lasagna piece, place it on a microwave-safe plate, and loosely drape the plastic wrap back over the top (or use a microwave-safe cover). Microwave on high for 3-5 minutes, or until it’s hot and bubbly all the way through. Alternatively, for a crispier top, place the individual piece in a small, oven-safe dish and warm it in a 350°F (175°C) oven for about 20-30 minutes, or until heated through.

You can use either store-bought roasted garlic or make your own for this recipe. Homemade roasted garlic offers an unmatched flavor and is incredibly simple to prepare. If you choose to roast your own garlic, here’s a detailed guide:

Preheat your oven to 300°F (150°C). Select a high-sided baking pan or a small oven-safe dish that is just slightly larger than the number of garlic heads you plan to roast. I often roast at least 4 heads of garlic at once, as roasted garlic is wonderfully versatile and can be used in many other dishes. Take each head of garlic and cut at least 1/2-inch from the very top to expose the individual cloves. For particularly large heads, you might need to trim up to an inch. Place the garlic heads cut-side down in your chosen pan. Pour enough olive oil into the pan so that it comes approximately halfway up the sides of the garlic heads. Using a smaller pan ensures the garlic is sufficiently submerged without requiring excessive amounts of oil. Cover the pan tightly with aluminum foil to create a steam-filled environment, which helps the garlic soften and caramelize beautifully. Bake for about an hour, or until the garlic heads feel tender when gently squeezed with tongs.

Once roasted, carefully transfer the garlic heads to a paper towel to drain any excess oil. Allow them to cool enough to handle comfortably. Once cool, turn each head cut-side down over a bowl and squeeze firmly from the bottom to release the soft, sweet roasted garlic cloves. The remaining infused olive oil can be strained through cheesecloth or a fine-mesh sieve and saved for other culinary uses – it’s fantastic for dressings, sautéing, or dipping bread. Store your roasted garlic cloves in a canning jar or an airtight container with a tight-fitting lid in the refrigerator for up to a month. It’s a wonderful ingredient to have on hand!