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Freeze-Ahead Lasagna Primavera

  • 8servings
  • 105minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, E
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) olive oil , plus more for foil

  2. 1/2 cup(s) all-purpose flour

  3. 2.00 clove(s) garlic , minced

  4. 6.00 cup(s) whole milk

  5. 2.00 package(s) (10 ounces each) frozen chopped spinach , thawed and squeezed dry

  6. 1.00 package(s) (10 ounces) frozen peas

  7. 1/2 pound(s) (4 to 5) carrots , halved lengthwise and thinly sliced

  8. Coarse salt and ground pepper

  9. 1.00 container(s) (15 ounces) part-skim ricotta (about 2 cups)

  10. 1.00 large egg

  11. 1.00 package(s) (9 ounces) no-boil lasagna noodles (12 to 16 noodles)

  12. 1.00 pound(s) part-skim mozzarella , shredded

  13. 1.00 cup(s) grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

  2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.

  3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.

  4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

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