Spring Lasagna Primavera

Spring Lasagna Primavera

Prep: 40 minutes Total: 1 hour 45 minutes, plus cooling

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

Ingredients

Serves 8.

* 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.