And we're back - Lasagna Primavera

After moving and starting a new job, I am finally back. I hope I'll be able to keep up with the blog on a more regular basis, but Darren has been cooking some and hasn't been posting his kitchen adventures either. Today we made sangria, bean dip, and a giant cookie. Hopefully, we'll get around to posting those eventually, but today I'm posting a delicious lasagna primavera that I briefly mentioned in the first post on our blog.

I changed the recipe very little, using two 12 oz. packages of spinach, adding some fresh squash and zucchini from Darren's grandmother's garden, and omitting the peas. It is great, but it makes a lot. I think next time, I will make it in two 8x8 pans and freeze half for later. It is a little labor intensive, so it would be nice to enjoy it a second time without all of the work!

I started by slicing all of the vegetables, grating the mozzarella, and mixing up the ricotta mixture.

Then I started working on the sauce by cooking a little garlic in some olive oil. I cheat and use that stuff in the jar that's already chopped.

Then I add the flour, whisk in the milk, and cook the sauce until thick.

Once the sauce is thick and bubbly, I remove it from the heat and stir in the veggies.

Then I prepare my pan with some non-stick spray and start with a thin layer of sauce.

Then I build up the layers with noodles, sauce, noodles, cheeses, noodles, sauce, noodles, cheeses. Mmmmm... it looks good already!

Then I baked it according to the directions and had a feast! It is actually better on the second or third day, so I will definitely see what freezing adds to the mix next time I make it. Eat up!