Lasagna Primavera

Adapted from: http://www.delish.com/recipefinder/freeze-ahead-lasagna-primavera-recipe

1 T. olive oil

¼ c. cornstarch

2 t. garlic, minced

6 c. whole milk

2 pk. frozen spinach (12 oz. ea.) thawed and drained OR 2 lg packages fresh spinach, wilted*

3-5 carrots, peeled and thinly sliced*

1-2 zucchini, thinly sliced*

1-2 summer squash, thinly sliced*

12-16 oz. mushrooms, sliced and sauteed*

12-16 oz. frozen chopped broccoli, thawed and drained*

1 container (15 oz.) low fat ricotta

1 large egg

1 pk. no-boil lasagna noodles

1 lb. mozzarella cheese, grated

1 c. parmesan, shaved

salt and pepper

1. Mix cornstarch into cold milk and set aside.
2. Heat oil over medium heat and cook garlic until fragrant.
3. Add milk mixture and cook with stirring until thickened.
4. Add vegetables, season with salt and pepper, and set aside.
5. Beat the egg. Add the ricotta and mix well. Season with salt and pepper, to taste.
6. Spread a thin layer of sauce in a lasagna pan or 9”×13” deep baking dish. Layer noodles, half of sauce, noodles, half of the ricotta, mozzarella and parmesan. Repeat layers with second half of sauce.
7. Cover with lightly oiled aluminum foil. Placed on a large rimmed baking sheet and cook at 400ºF for 45 minutes. Uncover and continue baking 15-20 minutes until cheese is golden and bubbly.
8. Let stand 15-20 minutes before serving.

*I like LOTS of veggies in my lasagna. Pick two or three that you like or are in season and look good. Eggplant could replace the squash and zucchini. Asparagus that’s been cut into bite-sized pieces and blanched could be a great addition. Cauliflower would also probably be good in this dish. Bell pepper would probably be good. The original recipe called for peas, but I don’t like them, so I just use other vegetables. Experiment…

**I’ve also made the dish with cooked shredded chicken. I think Italian sausage would be a welcome addition.