Freeze Ahead Lasagna Primavera Food

FREEZE-AHEAD LASAGNA PRIMAVERA

Freeze-Ahead Lasagna Primavera image

Layered with delicate veggies, a creamy sauce,and 3 cheeses, this lasagna captures thefreshness of spring -- straight from the freezer.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h45m

Number Of Ingredients 13

Ingredients

1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

Steps:

Preheat 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.
In a medium bowl, combine ricotta, egg, 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, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 661 g, Fat 32 g, Fiber 5 g, Protein 41 g

THE BEST MAKE-AHEAD LASAGNA (FREEZER-FRIENDLY TOO!)

The Best Make-Ahead Lasagna (freezer-friendly too!) image

The Best Make-Ahead Lasagna recipe is made with a rich sausage sauce and loads of cheese. This will be your go-to lasagna recipe, guaranteed!

Provided by Melissa Griffiths-Bless this Mess

Categories Dinner

Time 1h50m

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, chopped fine
Salt and pepper
6 garlic cloves, minced
1 pound meatloaf mix OR Italian sausage
1/4 cup heavy cream
1 (28-ounce) can tomato puree
1 (28-ounce) can diced tomatoes, drained
1/4 cup chopped fresh basil or 1 1/2 tablespoons dried
12 no-boil lasagna noodles
1 pound whole-milk mozzarella cheese, shredded (4 cups)
24 ounces (3 cups) whole-milk or part-skim ricotta cheese
3 ounces Parmesan cheese, grated (1 and 1/2 cups)
1/4 cup chopped fresh basil or 1 1/2 tablespoons dried
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oil in Dutch oven over medium heat until shimmering. Add onion, 1 teaspoon salt, and 1 teaspoon pepper and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add meatloaf mix and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree and tomatoes, bring to simmer, and cook until flavors meld, about 5 minutes. Off heat, stir in basil and season with salt and pepper to taste.
Adjust oven rack to middle position and heat oven to 400 degrees. Combine ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in bowl.
Spread 1 cup sauce over bottom of 13x9-inch baking dish (avoiding large chunks of meat). Lay 3 noodles in dish, spread 1/3 cup ricotta mixture over each noodle, then top with 1 cup mozzarella and 1 cup sauce (in that order). Repeat layering process 2 more times. Top with remaining 3 noodles, remaining sauce, remaining 1 cup mozzarella, and remaining 1/2 cup Parmesan.
Cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake for 15 minutes. Uncover, and continue to bake until spotty brown and bubbling around edges, 25 to 35 minutes. Let casserole cool for 10 minutes before serving.

Nutrition Facts : Calories 422 calories, Sugar 4.7 g, Sodium 844.5 mg, Fat 26.8 g, SaturatedFat 13.2 g, TransFat 0.1 g, Carbohydrate 25.4 g, Fiber 3 g, Protein 21 g, Cholesterol 89 mg

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