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Freeze-Ahead Lasagna Primavera

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Layered with delicate veggies, a creamy sauce, and 3 cheeses, this lasagna captures the freshness of spring -- straight from the freezer.

  • Prep:
  • Total Time:
  • Servings: 8
lasagna

Source: Everyday Food, April 2008

Ingredients

  • 1/4 cup olive oil, plus more for foil
  • 1/2 cup all-purpose flour
  • 2 garlic cloves, minced
  • 6 cups whole milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (10 ounces) frozen peas
  • 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta (about 2 cups)
  • 1 large egg
  • 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
  • 1 pound part-skim mozzarella, shredded
  • 1 cup grated Parmesan

Directions

  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.

Reviews Add a comment

  • keiraTsmarmy
    13 AUG, 2014
    I've made this several times over and it is DELICIOUS! However, I've only tried to freeze it twice and baking it from frozen takes MUCH longer than it states. At least in my experience. I am going to try making two half size ones and see if that goes better. Still a great recipe though.
    Reply
  • diooda2
    2 MAY, 2014
    Quick question about the no-boil lasagna noodles: I've long been in the habit of pre-cooking my noodles before making a lasagna. One time I tried it without pre-cooking, (as per the directions) and the texture of the pasta was AWFUL!!! Does anyone else have a similar experience? Any thoughts or advice? cheat ninja saga
    Reply
  • MamaScheff
    3 APR, 2014
    This is in the oven as we speak and I'm really excited to eat it. I made the recipe exactly as it is written, but if it turns out to be a hit, I will definitely exchange the veggies and get creative. The only thing I want to mention is that there was so much of the veggie sauce. I had a ton left over because using all of it would have overflowed the dish. I haven't read that anyone else has had this problem, but I would maybe only use 4 cups of milk next time.
    Reply
  • MS112592669
    16 APR, 2011
    I needed more flour to make the rue as well. Also, I used skim milk and it turned out great and was still extremely rich.
    Reply
  • MS12534275
    30 SEP, 2009
    You can use well-squeezed reg cottage cheese or dry curd cottage cheese as a sub for the ricotta
    Reply
  • MissMolly4u
    21 AUG, 2009
    agissing- I use the Barilla no-boil lasagna noodles. They will say on the package that they are no boil. They're great! So much easier than cooking them and the mess from them sticking together and breaking.
    Reply
  • Duffman
    26 JUN, 2009
    I have heard you can use cottage cheese instead of ricotta
    Reply
  • bienki
    18 APR, 2009
    Can I use something other than ricotta?
    Reply
  • agissing
    17 APR, 2009
    Quick question about the no-boil lasagna noodles: I've long been in the habit of pre-cooking my noodles before making a lasagna. One time I tried it without pre-cooking, (as per the directions) and the texture of the pasta was AWFUL!!! Does anyone else have a similar experience? Any thoughts or advice?
    Reply
  • pamela joy
    14 FEB, 2009
    I think you need to at least double the ricotta. When you spread "half" it barely makes it across the dish. Also- directions could more clear when dealing with the final layer of noodles. The picture looks like there is cheese on the top layer. we'll see.
    Reply