Freeze-Ahead Lasagna Primavera

Prep Time:
40 mins
Total Time:
1 hr 45 mins

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


  • ¼ cup olive oil, plus more for foil

  • ½ 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

  • ½ 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


  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.

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