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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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In a medium bowl, combine ricotta, egg, salt, and teaspoon pepper.
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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.
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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.
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Let cool 10 to 15 minutes before serving.
Nutrition
- 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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