Freeze Ahead Lasagna Primavera Recipe

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Gallery Freeze-Ahead Lasagna Primavera Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Freeze-Ahead Lasagna Primavera

Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 8

Gallery

Freeze-Ahead Lasagna Primavera

Freeze-Ahead Lasagna Primavera

Recipe Summary prep: 40 mins total: 1 hr 45 mins Servings: 8

Recipe Summary

prep: 40 mins total: 1 hr 45 mins

Servings: 8

prep: 40 mins

total: 1 hr 45 mins

prep:

40 mins

total:

1 hr 45 mins

Servings: 8

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

Directions

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.

Reviews (41)

 Add Rating & Review     289 Ratings   5 star values:        44    4 star values:        88    3 star values:        108    2 star values:        39    1 star values:        10

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Reviews (41)

Add Rating & Review     289 Ratings   5 star values:        44    4 star values:        88    3 star values:        108    2 star values:        39    1 star values:        10

Add Rating & Review

289 Ratings 5 star values: 44 4 star values: 88 3 star values: 108 2 star values: 39 1 star values: 10

5 star values: 44 4 star values: 88 3 star values: 108 2 star values: 39 1 star values: 10

Martha Stewart Member     Rating: Unrated       11/01/2019   Whoops! I was trying to multi-task and should have read the recipe more carefully before posting my comment! If you are making a recipe with a thicker white sauce (as here), I would pre-cook the noodles at least partly. But, I have to admit that I never bother with no-boil noodles anyway. Even with them, I would think you need a certain amount of liquid layered next to them in order for them to cook properly.  

Martha Stewart Member     Rating: Unrated       11/01/2019   I use regular lasagna noodles and never boil my pasta in advance. However, I always make sure that there is a a layer of thin (watery) pasta sauce above and below each noodle layer. The noodles will absorb the moisture from the sauce and thicken the sauce at the same time! The lasagna usually is done at about 25 minutes (350); you can tell when it's done if you cover it with foil, pressing the foil gently against the top of the lasagna. It will turn from flat to "hills and valleys" when the noodles have cooked. To freeze, discard the foil and cover with plastic wrap. (The acid in tomatoes will "eat" into the foil over time in the freezer.)  

Martha Stewart Member     Rating: 3 stars       03/09/2019   Directions were incomplete - it did not say how to freeze it for “make ahead”!  

Martha Stewart Member     Rating: 2 stars       04/08/2018   I would like to make this for a party soon but the recipe did not tell me what stage to freeze it!  

Martha Stewart Member     Rating: 5 stars       03/26/2018   Delicious! A little time consuming, but lasagnas typically are. I made the recipe as written and it was fantastic.  

Martha Stewart Member     Rating: 5 stars       08/13/2014   I've made this several times over and it is DELICIOUS! However, I've only tried to freeze it twice and baking it from frozen takes MUCH longer than it states. At least in my experience. I am going to try making two half size ones and see if that goes better. Still a great recipe though.  

Martha Stewart Member     Rating: Unrated       05/02/2014   Quick question about the no-boil lasagna noodles: I've long been in the habit of pre-cooking my noodles before making a lasagna. One time I tried it without pre-cooking, (as per the directions) and the texture of the pasta was AWFUL!!! Does anyone else have a similar experience? Any thoughts or advice? cheat ninja saga  

Martha Stewart Member     Rating: Unrated       04/03/2014   This is in the oven as we speak and I'm really excited to eat it. I made the recipe exactly as it is written, but if it turns out to be a hit, I will definitely exchange the veggies and get creative. The only thing I want to mention is that there was so much of the veggie sauce. I had a ton left over because using all of it would have overflowed the dish. I haven't read that anyone else has had this problem, but I would maybe only use 4 cups of milk next time.  

Martha Stewart Member     Rating: Unrated       04/16/2011   I needed more flour to make the rue as well. Also, I used skim milk and it turned out great and was still extremely rich.  

Martha Stewart Member     Rating: Unrated       09/30/2009   You can use well-squeezed reg cottage cheese or dry curd cottage cheese as a sub for the ricotta  

Martha Stewart Member     Rating: Unrated       08/21/2009   agissing- I use the Barilla no-boil lasagna noodles. They will say on the package that they are no boil. They're great! So much easier than cooking them and the mess from them sticking together and breaking.  

Martha Stewart Member     Rating: Unrated       06/26/2009   I have heard you can use cottage cheese instead of ricotta  

Martha Stewart Member     Rating: Unrated       04/18/2009   Can I use something other than ricotta?  

Martha Stewart Member     Rating: Unrated       04/17/2009   Quick question about the no-boil lasagna noodles: I've long been in the habit of pre-cooking my noodles before making a lasagna. One time I tried it without pre-cooking, (as per the directions) and the texture of the pasta was AWFUL!!! Does anyone else have a similar experience? Any thoughts or advice?  

Martha Stewart Member     Rating: Unrated       02/14/2009   I think you need to at least double the ricotta. When you spread "half" it barely makes it across the dish. Also- directions could more clear when dealing with the final layer of noodles. The picture looks like there is cheese on the top layer. we'll see.  

Martha Stewart Member     Rating: Unrated       11/04/2008   I thought this dish was horrible. My son (16 months) actually gagged on it. I wouldn't make it again.  

Martha Stewart Member     Rating: Unrated       10/30/2008   This was a great dish! I had never cooked anything in my life before and it was quite entertaining and exciting to make. I felt like a real cook and the end results was amazing.  

Martha Stewart Member     Rating: Unrated       10/06/2008   I will try this great recipe soon but I think it needs a little bit more flour to thicken.  

Martha Stewart Member     Rating: Unrated       05/08/2008   Help! I made this recipe and was not met with a good result.... I could not get the milk mixture to thicken....I have made sauces before and never had any problem...  

Martha Stewart Member     Rating: Unrated       04/21/2008   i thought this was good,  

Martha Stewart Member     Rating: Unrated       04/14/2008   Really good. I also had doubled the recipe, which was a breeze, and such a good feeling to have a spare (unbaked) lasagna in the oven for another evening. It went together beautifully and we all enjoyed it. It did take about 45 minutes LONGER to bake than the recipe stated. I also made the garlic knots to go with, and doubled that as well, and froze some for later. Great way to get kids to eat veggies. :0)  

Martha Stewart Member     Rating: Unrated       04/11/2008   this was a hit for my family - however the next time i make it, i will partially cook the carrots (they turned out to be really undercooked for some reason) and use a little less spinach. also, i'm planning on trying some different veggies (corn for one) just to switch it up. this was SO easy to make!  

Martha Stewart Member     Rating: Unrated       04/08/2008   I halved this recipe and it turned out wonderfully for the two of us. It's great that the carrots don't get overcooked--even when I reheated the leftovers in the microwave.  

Martha Stewart Member     Rating: Unrated       04/08/2008   GREAT ideas to add peppers, asparagus and chicken...I am not a big fan of peas and carrots!  

Martha Stewart Member     Rating: Unrated       04/04/2008   Cmahon's comments are really absurd. Obesity is a problem in this country but it's not because people drink milk and eat cheese. It's because people eat too much (no portion control) and don't get any exercise. I eat cheese every day and eat dessert often yet I am only a size 4 still at age 40. It's because I am active and know the right portions to eat.  

Martha Stewart Member     Rating: Unrated       04/03/2008   My whole family loved this. I added diced chicken breast and asparagus because I had both to use up. It was fantastic. It isn't nearly as rich or heavy as you'd expect with a white sauce.  

Martha Stewart Member     Rating: Unrated       03/31/2008   I've never made veggie lasagna, this was the first time, IT WAS WONDERFUL!! I made a few adjustments. Less peas, less spinach and added three different colored frozen chopped peppers. It will be great for parties. Suggestion, use a DEEP DISH casserole for it, this way you won't have to worry about spills. LOVED IT!  

Martha Stewart Member     Rating: Unrated       03/30/2008   This was one of the first lasagnas I've made that didn't ooze filling after being cut. I think the no-boil noodles (which I've never tried before) absorbed a lot of the liquid from the sauce. Very well received at my house.  

Martha Stewart Member     Rating: Unrated       03/30/2008   Great! I did change it however. I eliminated the peas and the carrots and used two bags (16oz.) of frozen spinach instead. Instead of the whole milk I used 1 qt. of fat free, half and half. I also eliminated the salt. Sprinkled some parmesan cheese on the top layer of noodles. You can add marinara sauce at the table if you wish. Cooked and ate immediately. Cut remainder into serving pieces and froze those individually. Defrosted and cooked one piece in the microwave. Works well.  

Martha Stewart Member     Rating: Unrated       03/26/2008   FABULOUS! Perfect w/ add'l minced garlic  

Martha Stewart Member     Rating: Unrated       03/26/2008   I made this last week, halving the recipe. Even half made 6 huge servings with salad and the garlic knots. Definately a keeper.  

Martha Stewart Member     Rating: Unrated       03/26/2008   Please read this easy article : http://www.marthastewart.com/article/tips-for-freezing-food?xsc=stf_MSLO-ARTICLE For 3 easy tips for Freezing!  

Martha Stewart Member     Rating: Unrated       03/26/2008   i'd use ragu lowfat alfredo sauce instead of making a sauce from scratch and little or no milk, no egg or even parmesan to cut calories. romano is lower in salt and higher in calcium and my kids prefer it. go even lower with fat fat free cottage cheese or ricotta. i make seafood lasagna every christmas eve or for parties in the weeks before and would find the above too bland without any more herbs or spices, like green olive, capers, arugula or a little pesto of any sort.  

Martha Stewart Member     Rating: Unrated       03/25/2008   I plan to make this next week and will add leftover or pre-cooked chicken. I may also substitute chopped broccoli for the spinach.  

Martha Stewart Member     Rating: Unrated       03/25/2008   Magazine says: Per serving: 661 cal, 31.5g fat (15.2g sat fat), 41.1g protein, 54.3g carb, 5.8g fiber  

Martha Stewart Member     Rating: Unrated       03/25/2008   Magazine directions say to prepare thru step 3 cover with plastic wrap and aluminum foil and freeze up to 3 months. To bake from frozen, remove wraps and follow step 4 directions, baking at 400 for 1 1/2 hours. Remove foil and bake about 30 min. more. Let stand 10 - 15 minutes before serving. Hope this helps!  

Martha Stewart Member     Rating: Unrated       03/25/2008   We're going to try to alter this one-dairy free. Seems like a lot of milk!  

Martha Stewart Member     Rating: Unrated       03/25/2008   I have a recipe with noodles and I tried freezing it before I baked it and it was a disaster so I would definitely bake it first, wrap it tightly in foil, defrost in the refrigerator and reheat in a 400 degree oven until it is bubbly.  

Martha Stewart Member     Rating: Unrated       03/25/2008   It seems like ALOT of milk!!  

Martha Stewart Member     Rating: Unrated       03/25/2008   Do you freeze it after you assemble it and thaw it before you bake it? If you bake it first how long does it take to heat it through when you take it out of the freezer?  

Martha Stewart Member     Rating: Unrated       03/25/2008   I would also like to have freezing and reheating directions. Do you have to thaw the frozen lasagna before reheating? Also, if you are going to freeze the lasagna do you have to use a foil lasagna pan? How would you seal or cover the lasagna before freezing?

Martha Stewart Member

Rating: Unrated 11/01/2019

Whoops! I was trying to multi-task and should have read the recipe more carefully before posting my comment! If you are making a recipe with a thicker white sauce (as here), I would pre-cook the noodles at least partly. But, I have to admit that I never bother with no-boil noodles anyway. Even with them, I would think you need a certain amount of liquid layered next to them in order for them to cook properly.

Rating: Unrated

I use regular lasagna noodles and never boil my pasta in advance. However, I always make sure that there is a a layer of thin (watery) pasta sauce above and below each noodle layer. The noodles will absorb the moisture from the sauce and thicken the sauce at the same time! The lasagna usually is done at about 25 minutes (350); you can tell when it’s done if you cover it with foil, pressing the foil gently against the top of the lasagna. It will turn from flat to “hills and valleys” when the noodles have cooked. To freeze, discard the foil and cover with plastic wrap. (The acid in tomatoes will “eat” into the foil over time in the freezer.)

Rating: 3 stars 03/09/2019

Directions were incomplete - it did not say how to freeze it for “make ahead”!

Rating: 3 stars

Rating: 2 stars 04/08/2018

I would like to make this for a party soon but the recipe did not tell me what stage to freeze it!

Rating: 2 stars

Rating: 5 stars 03/26/2018

Delicious! A little time consuming, but lasagnas typically are. I made the recipe as written and it was fantastic.

Rating: 5 stars

Rating: 5 stars 08/13/2014

I’ve made this several times over and it is DELICIOUS! However, I’ve only tried to freeze it twice and baking it from frozen takes MUCH longer than it states. At least in my experience. I am going to try making two half size ones and see if that goes better. Still a great recipe though.

Rating: Unrated 05/02/2014

Quick question about the no-boil lasagna noodles: I’ve long been in the habit of pre-cooking my noodles before making a lasagna. One time I tried it without pre-cooking, (as per the directions) and the texture of the pasta was AWFUL!!! Does anyone else have a similar experience? Any thoughts or advice? cheat ninja saga

Rating: Unrated 04/03/2014

This is in the oven as we speak and I’m really excited to eat it. I made the recipe exactly as it is written, but if it turns out to be a hit, I will definitely exchange the veggies and get creative. The only thing I want to mention is that there was so much of the veggie sauce. I had a ton left over because using all of it would have overflowed the dish. I haven’t read that anyone else has had this problem, but I would maybe only use 4 cups of milk next time.

Rating: Unrated 04/16/2011

I needed more flour to make the rue as well. Also, I used skim milk and it turned out great and was still extremely rich.

Rating: Unrated 09/30/2009

You can use well-squeezed reg cottage cheese or dry curd cottage cheese as a sub for the ricotta

Rating: Unrated 08/21/2009

agissing- I use the Barilla no-boil lasagna noodles. They will say on the package that they are no boil. They’re great! So much easier than cooking them and the mess from them sticking together and breaking.

Rating: Unrated 06/26/2009

I have heard you can use cottage cheese instead of ricotta

Rating: Unrated 04/18/2009

Can I use something other than ricotta?

Rating: Unrated 04/17/2009

Rating: Unrated 02/14/2009

I think you need to at least double the ricotta. When you spread “half” it barely makes it across the dish. Also- directions could more clear when dealing with the final layer of noodles. The picture looks like there is cheese on the top layer. we’ll see.

Rating: Unrated 11/04/2008

I thought this dish was horrible. My son (16 months) actually gagged on it. I wouldn’t make it again.

Rating: Unrated 10/30/2008

This was a great dish! I had never cooked anything in my life before and it was quite entertaining and exciting to make. I felt like a real cook and the end results was amazing.

Rating: Unrated 10/06/2008

I will try this great recipe soon but I think it needs a little bit more flour to thicken.

Rating: Unrated 05/08/2008

Help! I made this recipe and was not met with a good result…. I could not get the milk mixture to thicken….I have made sauces before and never had any problem…

Rating: Unrated 04/21/2008

i thought this was good,

Rating: Unrated 04/14/2008

Really good. I also had doubled the recipe, which was a breeze, and such a good feeling to have a spare (unbaked) lasagna in the oven for another evening. It went together beautifully and we all enjoyed it. It did take about 45 minutes LONGER to bake than the recipe stated. I also made the garlic knots to go with, and doubled that as well, and froze some for later. Great way to get kids to eat veggies. :0)

Rating: Unrated 04/11/2008

this was a hit for my family - however the next time i make it, i will partially cook the carrots (they turned out to be really undercooked for some reason) and use a little less spinach. also, i’m planning on trying some different veggies (corn for one) just to switch it up. this was SO easy to make!

Rating: Unrated 04/08/2008

I halved this recipe and it turned out wonderfully for the two of us. It’s great that the carrots don’t get overcooked–even when I reheated the leftovers in the microwave.

GREAT ideas to add peppers, asparagus and chicken…I am not a big fan of peas and carrots!

Rating: Unrated 04/04/2008

Cmahon’s comments are really absurd. Obesity is a problem in this country but it’s not because people drink milk and eat cheese. It’s because people eat too much (no portion control) and don’t get any exercise. I eat cheese every day and eat dessert often yet I am only a size 4 still at age 40. It’s because I am active and know the right portions to eat.

Rating: Unrated 04/03/2008

My whole family loved this. I added diced chicken breast and asparagus because I had both to use up. It was fantastic. It isn’t nearly as rich or heavy as you’d expect with a white sauce.

Rating: Unrated 03/31/2008

I’ve never made veggie lasagna, this was the first time, IT WAS WONDERFUL!! I made a few adjustments. Less peas, less spinach and added three different colored frozen chopped peppers. It will be great for parties. Suggestion, use a DEEP DISH casserole for it, this way you won’t have to worry about spills. LOVED IT!

Rating: Unrated 03/30/2008

This was one of the first lasagnas I’ve made that didn’t ooze filling after being cut. I think the no-boil noodles (which I’ve never tried before) absorbed a lot of the liquid from the sauce. Very well received at my house.

Great! I did change it however. I eliminated the peas and the carrots and used two bags (16oz.) of frozen spinach instead. Instead of the whole milk I used 1 qt. of fat free, half and half. I also eliminated the salt. Sprinkled some parmesan cheese on the top layer of noodles. You can add marinara sauce at the table if you wish. Cooked and ate immediately. Cut remainder into serving pieces and froze those individually. Defrosted and cooked one piece in the microwave. Works well.

Rating: Unrated 03/26/2008

FABULOUS! Perfect w/ add’l minced garlic

I made this last week, halving the recipe. Even half made 6 huge servings with salad and the garlic knots. Definately a keeper.

Please read this easy article : http://www.marthastewart.com/article/tips-for-freezing-food?xsc=stf_MSLO-ARTICLE For 3 easy tips for Freezing!

i’d use ragu lowfat alfredo sauce instead of making a sauce from scratch and little or no milk, no egg or even parmesan to cut calories. romano is lower in salt and higher in calcium and my kids prefer it. go even lower with fat fat free cottage cheese or ricotta. i make seafood lasagna every christmas eve or for parties in the weeks before and would find the above too bland without any more herbs or spices, like green olive, capers, arugula or a little pesto of any sort.

Rating: Unrated 03/25/2008

I plan to make this next week and will add leftover or pre-cooked chicken. I may also substitute chopped broccoli for the spinach.

Magazine says: Per serving: 661 cal, 31.5g fat (15.2g sat fat), 41.1g protein, 54.3g carb, 5.8g fiber

Magazine directions say to prepare thru step 3 cover with plastic wrap and aluminum foil and freeze up to 3 months. To bake from frozen, remove wraps and follow step 4 directions, baking at 400 for 1 1/2 hours. Remove foil and bake about 30 min. more. Let stand 10 - 15 minutes before serving. Hope this helps!

We’re going to try to alter this one-dairy free. Seems like a lot of milk!

I have a recipe with noodles and I tried freezing it before I baked it and it was a disaster so I would definitely bake it first, wrap it tightly in foil, defrost in the refrigerator and reheat in a 400 degree oven until it is bubbly.

It seems like ALOT of milk!!

Do you freeze it after you assemble it and thaw it before you bake it? If you bake it first how long does it take to heat it through when you take it out of the freezer?

I would also like to have freezing and reheating directions. Do you have to thaw the frozen lasagna before reheating? Also, if you are going to freeze the lasagna do you have to use a foil lasagna pan? How would you seal or cover the lasagna before freezing?

All Reviews for Freeze-Ahead Lasagna Primavera

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Freeze-Ahead Lasagna Primavera

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (41)#

All Reviews for Freeze-Ahead Lasagna Primavera#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (41)

All Reviews for Freeze-Ahead Lasagna Primavera