Recipe: Carrot and Spinach Lasagna with Lemon Sauce

CARROT AND SPINACH LASAGNA WITH LEMON SAUCE

1 cup dried apricots
10 medium carrots, peeled, sliced very thin
1 cup fresh orange juice
2 bay leaves
3 1/2 cups whole-milk ricotta cheese, divided use
3 1/2 cups grated imported Parmesan cheese (or Gruyere cheese), divided use
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper (to taste)
2 tablespoons water
2 packages (10 ounces each) spinach, stems removed, coarsely chopped
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 large eggs, lightly beaten
1 pound fresh lasagna noodles or dried lasagna noodles, cooked according to package directions
Lemon Sauce (recipe follows)

Cover apricots with several inches water; heat to boil over high heat. Reduce heat to medium-low. Cover; simmer 40 minutes.

Combine carrots, orange juice and bay leaves in medium saucepan. Add water to cover. Heat to boil over medium-high heat. Reduce heat to medium-low; simmer until very soft, about 20 minutes. Drain carrots; discard bay leaves. Drain apricots.

Puree carrots and apricots in food processor fitted with metal blade until smooth.

Stir together carrot-apricot puree, 1 1/2 cups of the ricotta, 1 1/2 cups of the Parmesan, nutmeg, salt and pepper to taste in large bowl. Set aside.

Heat 2 tablespoons water in large skillet over low heat. Add spinach; cook until wilted, about 3 minutes. Drain very well.

Heat oil in same skillet over medium heat. Add onion; cook until lightly caramelized, about 7 minutes. Remove from heat. Stir in spinach, eggs, remaining ricotta, 1 1/2 cups of the Parmesan, salt and pepper to taste; mix well.

Heat oven to 400 degrees.

Place 1 layer of noodles on bottom of a (13x9-inch) baking pan sprayed with non-stick vegetable oil spray. Spread carrot mixture over. Top with another layer noodles; spread spinach mixture over. Top with remaining noodles; sprinkle top with remaining Parmesan cheese.

Cover with aluminum foil; bake 45 minutes. Remove foil; bake until lightly browned. Cool 10 minutes before slicing.

Serve Lemon Sauce over slices of lasagna.

TO MAKE THE LEMON SAUCE

2 tablespoons each unsalted butter, flour
2 cups milk
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Melt butter over low heat in small saucepan; stir in flour. Cook, stirring constantly, until golden, about 3 minutes. Pour in milk. Cook, stirring constantly, until mixture boils. Reduce heat to medium; stir until thickened, 10 minutes. Stir in lemon zest, salt and nutmeg.

Makes 12 servings
Adapted from source: Almost Vegetarian by Diana Shaw