White Spring Lasagna
1/4 C Olive Oil
1/2 C Flour
4 Garlic cloves, minced
6 C Whole Milk
2 packages (10 ounces each) Frozen Chopped Spinach, thawed and squeezed dry
1/2 package (5 ounces) Frozen Peas
1 package (10 ounces) Frozen Chopped Broccoli
Salt & Pepper
15 oz Part-Skim Ricotta (about 2 cups) (or your homemade fresh ricotta)
2 T Fresh Herbs (parsley, chives, or oregano would be nice here)
1 package (9 ounces) No-Boil Lasagna Noodles (12 to 16 noodles)
1 lb Part-Skim Mozzarella, shredded
1 C Grated Parmesan
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 milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. (Don’t worry if there are extra lumps – its the garlic.)
Add spinach, peas, and broccoli. Season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, fresh herbs, 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 covered, then uncover, and bake until bubbling and browned, about 20 minutes more.
Let cool 10 to 15 minutes before serving.