Lasagna Primavera! Celebrate spring vegetables in this delicious and easy to make lasagna. To save some time and dishes, I use no-boil lasagna noodles! I am using my beautiful new Rubbermaid DuraLite Bakeware. It’s truly all-in-one and I love that it goes from oven to my table so beautifully!
Although the weather may not reflect it (it’s still pretty chilly here in PA), I certainly know it’s spring by all the lovely spring produce at my grocery store. My favorites are artichokes, asparagus and fennel and once I see asparagus at the store, I just go crazy!
In Italian, primavera means spring. I’m sure you’ve seen Pasta Primavera on menus. This classic warm-weather dish is surely a favorite this time of year on account of its celebration of all things light and fresh. It takes little more than vibrant seasonal vegetables to make a meal primavera style, but most traditional interpretations pair it with pasta. My Lasagna Primavera still celebrates spring vegetables but is definitely more on the comfort food side. Bake this and your kitchen will smell incredible and your family will gobble this up!
Rubbermaid DuraLite Bakeware
Rubbermaid is serving up a new way to cook. For the first time ever, there’s bakeware that you can safely freeze, bake, and broil. Get ready to experience the #DuraLiteDifference.
Two different sizes are featured above. These products are extra lightweight (compared to ceramic dishes), and break & chip resistant. These are truly all-in-one bakeware for your kitchen because you can bake, serve, store, freeze and reheat with it.
Rubbermaid DuraLite is oven & broiler safe up to 550*F (versus other glass bakeware
in market that is safe up to 450*F). I hope you check these out!
- 1 13” x 9.5” x 2” RubbermaidDuraLite Bakeware
- 2 tablespoons olive oil extra virgin
- 1/2 cup all-purpose flour
- 2 cloves garlic minced
- 4 cups whole milk
- 2 packages (10 ounces) frozen chopped spinach thawed and squeezed dry
- 1 package (10 ounces) frozen peas
- Kosher salt and pepper to taste
- 1 container (15 ounces; about 2 cups) part-skim ricotta
- 1 large egg
- 1 package (9 ounces) no-boil lasagna noodles*
- 6 to 8 roasted asparagus spears see above
- 3 cups part-skim shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- fresh parsley finely diced for garnish
- Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat and add the flour and garlic. Cook, stirring constantly, for 2 to 3 minutes (do not let the flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, for 3 to 5 minutes. Add the thawed and squeezed dry spinach and peas and combine. Season with salt and pepper. Remove from heat and set aside.
- In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
- In the bottom of your Rubbermaid DuraLite Bakeware dish, spread a thin layer of the vegetable sauce. Layer in some noodles, half the remaining vegetable sauce, a few roasted asparagus, more noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan cheese. Repeat all of the layers if you can.
- Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake for 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. If you want to get more nice browning on the top, switch to the broiler setting during the last 3 to 5 minutes. WATCH YOUR OVEN. Let cool 10 to 15 minutes before serving. Slice, serve and enjoy!
Adapted from here.