Ingredients
1/4 c. olive oil
1/2 c. all-purpose flour
2 clove garlic
6 c. whole milk
2 package frozen chopped spinach
1 package frozen peas
1/2 lb. carrots
Coarse salt and ground pepper
1 container part-skim ricotta (about 2 cups)
1 large egg
1 package no-boil lasagna noodles (12 to 16 noodles)
1 lb. part-skim mozzarella
1 c. grated Parmesan
Preparation
Step 1Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; 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. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.Step 2In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.Step 3In 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.Step 4Cover 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.
