Food & Cooking Recipes Main Dish Recipes Casserole Recipes Freeze-Ahead Lasagna Primavera 3.4 (289) 36 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 45 mins Servings: 8 Layered with delicate veggies, a creamy sauce,and 3 cheeses, this lasagna captures thefreshness of spring -- straight from the freezer. Ingredients 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 Directions 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. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper. 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. 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. Rate it Print