Once in awhile when I run out of ideas of what to make, I will hand my kids a cookbook with pictures, and ask "what looks good"

I like to have a little help before I go grocery shopping, and what better way than having my children pick out a meal from a cookbook picture. I collect cookbooks, so I have many to choose from, and my boys get excited to look through and pick something, then to see and eat the result just adds to the fun. Besides, sometimes I get bored with the same old stuff, its nice to try something new.

No Meat Spinach Lasagna

1/3 cup butter cubed
1/3 cup flour
3   3/4 cup half and half
1 cup heavy whipping cream
3/4 cup grated parmesan cheese, divided
2    15 oz cartons ricotta cheese
1    10 oz package frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded carrot
12 no cook lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup seasoned bread crumbs
1 T melted butter

Melt butter in a saucepan, stir in flour until smooth; gradually add creams. Bring to a boil and stir until thickened about 2 minutes. Stir in 1/2 cup parmesan cheese. In a bowl stir ricotta cheese, spinach, carrots, and remaining parmesan cheese. Butter a 9x13 pan, and spread 3/4 cup of sauce mixture. Layer with 4 lasagna noodles (they will overlap), half of ricotta mixture, 2/3 cup mozzarella cheese. Repeat layers, top with remaining noodles, sauce, and mozzarella cheese. Mix bread crumbs with 1 T melted butter, and sprinkle over the top of the lasagna. Cover and bake 375 for 55 minutes, uncover and bake 10 more minutes. Let stand 10 minutes before cutting.