Freeze-Ahead Lasagna Primavera

Ingredients

• 0.3 cup olive oil plus more for foil
• 0.5 cup flour all-purpose
• 2  garlic clove minced
• 6 cups milk whole
• 20 ounces spinach frozen dry thawed chopped
• 10 ounces peas frozen
• 0.5 pound carrots halved lengthwise thinly sliced (4 to 5)
• 1 serving coarse mustard 
• 15 ounces part-skim ricotta ( 2 cups)
• 1 large eggs 
• 9 ounces no boil lasagna noodles (12 to 16 noodles)
• 1 pound part-skim mozzarella cheese shredded
• 1 cup parmesan grated

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. 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.
2. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
3. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
4. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce.
5. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
6. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet.
7. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more.
8. Let cool 10 to 15 minutes before serving.