Primavera LasagnaMay 26, 2012
A couple of weekends ago I ran a half marathon in Pittsburgh (eek!). In preparation, I made a primavera lasagna earlier in the week week and froze it. The idea was to be able to pop it in a cooler in the trunk and then leave it in the fridge at my friend’s house, while we went exploring the city. Then when we got back, we could simply throw it in the oven and add a quick salad for a nice pre-race dinner. This is recipe is adapted from a Martha Stewart one and is full of veggies (with the ease of lots of frozen stuff) and an all “white” lasagna. Check it out!
You will need:
- 1/4 c olive oil
- 1/2 c flour
- 2 cloves garlic, minced
- 6 c milk
- 16 oz frozen chopped spinach, thawed and squeezed dry
- 16 oz frozen peas
- 4 to 5 carrots, halved lengthwise and thinly chopped
- Salt and pepper, to taste
- 15 oz part-skim ricotta
- 1 egg, beaten
- 2 t dried oregano
- 1 c mushrooms, chopped
- 1/2 c fresh basil, roughly torn
- 1 package (9 oz) no-boil lasagna noodles (12 to 16 noodles)
- 2 c mozzarella, shredded
- 1 c grated Romano
Then you will…
- Preheat oven to 400 degrees.
- In a large saucepan, heat oil over medium heat; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken). Whisk in the milk and bring to a boil; reduce to a simmer and cook, whisking occasionally, until thickened, 3 to 5 minutes.
- Add spinach, peas, and carrots to the milk mixture; season with salt and pepper. Set primavera sauce aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, teaspoon pepper and the oregano.
- In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the ricotta mixture, sprinkle with the mushrooms, and 1/3 of the mozzarella. Cover with half the remaining primavera sauce.
- Top with another layer of noodles and the remaining ricotta mixture. Sprinkle the basil on top and another 1/3 of the mozzarella. Add a final layer of noodles and cover with the remaining primavera sauce. Top with remaining mozzarella and the Romano cheese.
- 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.