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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.

Source: Everyday Food, April 2008
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
291
  • josborncpa
    9 MAR, 2019
    Directions were incomplete - it did not say how to freeze it for “make ahead”!
    Reply
  • chorwitz51
    8 APR, 2018
    I would like to make this for a party soon but the recipe did not tell me what stage to freeze it!
    Reply
    • MS10628345
      17 JAN, 2019
      I have the actual Everyday Food magazine (so I am not making this up lol) After step 3 cover tightly with plastic wrap then aluminum foil. freeze up to 3 months. From frozen (remove plastic) bake 1 1/2 hours at 400, remove foil and bake another 30 minutes. Cool 15 minutes.
  • MS11553889
    26 MAR, 2018
    Delicious! A little time consuming, but lasagnas typically are. I made the recipe as written and it was fantastic.
    Reply
  • 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
  • MS12221714
    26 JUN, 2009
    I have heard you can use cottage cheese instead of ricotta
    Reply

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