Freeze-Ahead Lasagna Primavera Recipe

Freeze-Ahead Lasagna Primavera Recipe

How To Make Freeze-Ahead Lasagna Primavera

Here’s a lasagna recipe that is very freezable and embraces the freshness of spring. It has layers of cheeses, sauce, and light veggies.

Preparation: 40 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 45 minutes



  • ¼cupolive oil
  • ½cupall-purpose flour
  • 2clovegarlic
  • 6cupswhole milk
  • 2pkgfrozen spinach,chopped
  • 1pkgfrozen peas
  • ½lbcarrots
  • coarse salt and ground pepper
  • 1containerpart-skim ricotta,(about 2 cups)
  • 1largeegg
  • 1pkglasagna noodles,(12 to 16 noodles), no-boil
  • 1lbpart-skim mozzarella
  • 1cupparmesan,grated


  1. Preheat oven to 400 degrees F. 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.

  2. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, which would take 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.

  3. In a medium bowl, combine ricotta, egg, salt, and teaspoon pepper.

  4. In the bottom of a 9×13-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.

  5. 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, for about 20 minutes more.

  6. Let cool 10 to 15 minutes before serving.


  • Calories: 695.59kcal
  • Fat: 28.59g
  • Saturated Fat: 13.59g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.73g
  • Polyunsaturated Fat: 2.14g
  • Carbohydrates: 70.52g
  • Fiber: 6.35g
  • Sugar: 15.02g
  • Protein: 39.48g
  • Cholesterol: 90.48mg
  • Sodium: 1099.34mg
  • Calcium: 982.15mg
  • Potassium: 1012.69mg
  • Iron: 4.28mg
  • Vitamin A: 811.32µg
  • Vitamin C: 28.25mg
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