*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
*coarse salt and 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
*1 pound part-skim mozzarella, shredded
*1 cup grated Parmesan
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set sauce aside.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer 1/4 noodles, half the remaining vegetable sauce, another 1/4 noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. 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 2o minutes more. Let cool 10 to 15 minutes before serving.
TO FREEZE Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months.
TO BAKE FROM FROZEN Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1.5 hours. Remove foil, and bake until bubbling and browned, about 3o minutes more. Let cool 10 to 15 minutes before serving.