Spring Lasagna

A classic white lasagna with lots of colorful veggies and three kinds of cheese. For some reason this always seems like a good one for early spring, even if there's still snow on the ground. (from Martha Stewart Food)

1/4 cup olive oil, plus a little for foil
1/2 cup flour
2 garlic cloves, minced
6 cups whole milk
2 packages frozen spinach (10 oz each), thawed and squeezed dry
box of frozen peas (10 oz)
4 to 5 carrots, cut in half and thinly sliced
kosher salt and black pepper
15 oz container part-skim ricotta cheese
one large egg
package of no-boil lasagna noodles (9 oz)
1 lb shredded mozzarella cheese
1 cup grated parmesan

Preheat oven to 400 degrees. Heat oil in a large saucepan over medium-low heat, then add flour and garlic and cook for 2 minutes, stirring constantly. Whisk in the milk and bring to a boil, then reduce to a simmer and continue cooking for about 5 minutes, whisking occasionally, until it thickens. Stir in spinach, peas and carrots, and season with salt and pepper.

In a medium bowl, combine ricotta and egg with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish. Layer with 1/4 of the noodles, half of the remaining sauce, another 1/4 noodles, then half the ricotta, mozzarella and parmesan. Repeat.

Lightly oil a large piece of foil with olive oil, then cover dish and place it on a large rimmed baking sheet. Bake for 45 minutes covered, then uncover and bake another 15-20 minutes or until bubbly and slightly browned. Let sit for 10 to 15 minutes before serving (don't skip this step).

*If freezing, wrap dish tightly before baking with plastic wrap and foil. When ready to bake, thaw overnight in the fridge, then remove the wrap, spread a little oil on the piece of foil and re-cover. Bake as directed above.