Ingredients
¼cupolive oil
½cupall-purpose flour
2clovegarlic
6cupswhole milk
2pkgfrozen spinach,chopped
1pkgfrozen peas
½lbcarrots
coarse salt and ground pepper
1containerpart-skim ricotta,(about 2 cups)
1largeegg
1pkglasagna noodles,(12 to 16 noodles), no-boil
1lbpart-skim mozzarella
1cupparmesan,grated
Preparation
Preheat oven to 400 degrees F. 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, which would take 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, salt, and teaspoon pepper.
In the bottom of a 9×13-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, for about 20 minutes more.
Let cool 10 to 15 minutes before serving.
