I am a big meat eater, but I LOVE spinach. I like to make different variations of traditional meals. Here is a recipe for a Meatless Spinach Lasagna from Quick and Delicious magazine.

• 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 oz each) ricotta cheese
• 1 package (10 oz) frozen chopped spinah, thawed and squeezed dry
• 3/4 cup shredded carrot
• 12 no-cook lasagna noodles
• 2 cups (8 oz) shredded part-skim mozzarella cheese
• 1/2 cup seasoned bread crumbs
• 1 Tbl. 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 ricotta cheese, spinach, carrot and remaining Parmesan cheese.

3 Spread 3/4 cup sauce mixture in a greased 13x9x2 in. baking dish. Layer with four noodles, half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella chsse. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna.

4 Cover and bake at 375 for 55 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.