Ingredients: |
Ingredients: 1/4 cup olive oil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 package (10 oz) frozen peas
1/2 lb carrots, halved lengthwise and thinly slices
15 oz part skim ricotta cheese
1 large egg
1 package (9 oz) no-boil lasagna noodles (12-16 noodles)
1 lb part-skim mozzarella, shredded
1 cup grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 400º.
In a large saucepan, heat oil over medium heat; add flour and garlic. Cook, stirring constantly 2-3 minutes.
Whisk in milk. Bring to a boil; reduce to a simmer and cook, whisking occasionally until thickened.
Add spinach, peas, and carrots. Season with salt and pepper and set aside.
In a medium bowl combine the ricotta, egg, 1/2 tsp salt and 1 tsp black pepper.
In the bottom of a 9x13 inch baking dish, spread a thin layer of the vegetable sauce. Top with a layer of noodles.
Spread with half of the remaining vegetable sauce, then add another layer of noodles.
Top noodles with 1/2 of the ricotta mixture and half of the mozzarella and half the Parmesan.
Repeat the layers.
If freezing, wrap lasagna in plastic wrap and aluminum foil and freeze for up to 3 months. To serve, remove wrappings, cover with lightly oiled aluminum foil and bake at 400º for 1 1/2 hours. Uncover for the last 15-20 minutes.
If cooking immediately, cover with lightly oiled aluminum foil and bake 45 minutes, uncover and bake until bubbling and browned, about 20 minutes more. Let cool 10-15 minutes before serving. |
This recipe for Freeze-Ahead Lasagna Primavera is from