Freeze-Ahead Lasagna Primavera - Plan to Eat

Name: Freeze-Ahead Lasagna Primavera - Plan to Eat
Prep time: 40 min
Total time: 40 min
Ingredients: Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change Yields 8 servings originally 8 servings 1⁄4cupolive oil plus more for foil1⁄2cupall-purpose flour 2garlic cloves minced6cupswhole milk 2packages(10 ounces each) frozen chopped spinach thawed and squeezed dry1package(10 ounces) frozen peas 1⁄2poundcarrots (4 to 5) halved lengthwise and thinly slicedCoarse salt and ground pepper 1container(15 ounces) part-skim ricotta (about 2 cups)1largeegg 1package(9 ounces) no-boil lasagna noodles (12 to 16 noodles)1poundpart-skim mozzarella shredded1cupgrated Parmesan Save; 1⁄4cupolive oil plus more for foil1⁄2cupall-purpose flour 2garlic cloves minced6cupswhole milk 2packages(10 ounces each) frozen chopped spinach thawed and squeezed dry1package(10 ounces) frozen peas 1⁄2poundcarrots (4 to 5) halved lengthwise and thinly slicedCoarse salt and ground pepper 1container(15 ounces) part-skim ricotta (about 2 cups)1largeegg 1package(9 ounces) no-boil lasagna noodles (12 to 16 noodles)1poundpart-skim mozzarella shredded1cupgrated Parmesan

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Prep Time: 40

Total: 40

Freeze-Ahead Lasagna Primavera - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change Yields 8 servings originally 8 servings 1⁄4cupolive oil plus more for foil1⁄2cupall-purpose flour 2 gramsarlic cloves minced6cupswhole milk 2packages(10 ounces each) frozen chopped spinach thawed and squeezed dry1package(10 ounces) frozen peas 1⁄2poundcarrots (4 to 5) halved lengthwise and thinly slicedCoarse salt and ground pepper 1container(15 ounces) part-skim ricotta (about 2 cups)1largeegg 1package(9 ounces) no-boil lasagna noodles (12 to 16 noodles)1poundpart-skim mozzarella shredded1cupgrated Parmesan Save1⁄4cupolive oil plus more for foil1⁄2cupall-purpose flour 2 gramsarlic cloves minced6cupswhole milk 2packages(10 ounces each) frozen chopped spinach thawed and squeezed dry1package(10 ounces) frozen peas 1⁄2poundcarrots (4 to 5) halved lengthwise and thinly slicedCoarse salt and ground pepper 1container(15 ounces) part-skim ricotta (about 2 cups)1largeegg 1package(9 ounces) no-boil lasagna noodles (12 to 16 noodles)1poundpart-skim mozzarella shredded1cupgrated Parmesan

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Instructions

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