Ingredients
1/4 cup olive oil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (10-ounce) package frozen peas
1/2 pound carrots (4 or 5), halved lengthwise and thinly sliced
coarse salt and ground pepper
1 (15-ounce) container park-skim ricotta (about 2 cups)
1 large egg
1 (9-ounce) package no-boil lasagna noodes (16 noodles)
1 pound mozzarella cheese, shredded
1 cup grated Parmesan
Method
Preheat over to 400 degrees. In large saucepan, heat oil over medium; add the 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 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 1/4 teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer 1/4 noodles, half the remaining vegetable sauce, another 1/4 noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
Cover dish tightly with 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.
Can be frozen before baking.
