Italian food is so comforting, but it can sometimes be heavy. This lasagna primavera has many of the classic Italian flavors yet it is chock full of fresh vegetables.

Lasagna is a dish that I love, but rarely make at home. The preparation can sometimes be a bit much when cooking for one. But once it’s all assembled, everything after popping it in the oven is easy-peasy. So when I do make lasagna, I make a MEGA-batch so I can freeze portions to enjoy later. Cook once, eat thrice!

This lasagna primavera showcases baby spinach, baby carrots and sugar snap peas, along side rich cheeses. There’s no meat, and you won’t miss it. On a snowy weekend [like 70% of the country is experiencing this weekend] it’s a great dinner option your entire family can enjoy – especially when paired with hot garlic bread. Yes!

And while this recipe uses fresh vegetables, you can easily substitute baby spinach for frozen spinach and sugar snap peas for frozen peas. Whatever vegetables you have will work here so it can also be a great way to clean up odds-and-ends from the fridge and freezer.

Lasagna Primavera

Cook Time: 1 hour, 5 minutes

Yield: 8 servings

Ingredients

1/4 cup extra virgin olive oil
1/2 cup all-purpose flour
2 cloves garlic, minced
6 cups milk
20 ounces baby spinach, chopped
10 ounces sugar snap peas, chopped
8 ounces zucchini, cut into ¼-inch slices
1/2 pound baby carrots, halved lengthwise and thinly sliced
2 cups (about 15 ounces) ricotta cheese
1 large egg
1 package no-boil lasagna noodles (12 to 16 noodles)
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
sea salt and ground black pepper

Instructions

Preheat oven to 400 F degrees. Spray a 9×13-inch baking pan with non-stick cooking spray; set aside.

In a large saucepan, heat oil over medium setting. Add flour and garlic; stir constantly for 2 to 3 minutes. Don’t let the flour darken. Whisk in milk. Bring to a boil. Reduce to a simmer and cook until thickened while whisking occasionally for 3 to 5 minutes. Add spinach, peas and carrots. Season with salt and pepper. Set aside.

In a medium bowl, combine the ricotta, egg, 1/2 teaspoon of salt and 1 teaspoon of pepper.

In the bottom of the prepared baking dish, spread a thin layer of vegetable sauce. Layer four of the lasagna noodles over the sauce. Then layer about half of the remaining vegetable sauce on top of noodles. Add half of the remaining noodles in a layer over the vegetable sauce. Then half of the ricotta mixture, half of the mozzarella and half of the Parmesan. Repeat by layering the remaining lasagna noodles, followed by remaining vegetable sauce, and the remaining ricotta, mozzarella and Parmesan.

Cover with aluminum foil and place on a rimmed baking sheet. Bake for 45 minutes, then uncover and bake for another 20 minutes (or until bubbling and browned). Let cool for 10 minutes before cutting and serving.

Notes

Adapted from Martha Stewart’s recipe for Freeze-Ahead Lasagna Primavera.

http://bakedchicago.com/lasagna-primavera/