Carrot & Spinach Lasagna with Lemon Sauce

1/2 c. dried apricots
1 lb. spinach, washed and stemmed
8 carrots, peeled and sliced very thin
1/2 c. fresh orange juice
1 bay leaf
2 c. part-skim ricotta cheese, divided
1-1/2 c. grated imported Parmesan cheese or grated Gruyere cheese, divided
Pinch of ground nutmeg
1 T. extra-virgin olive oil
1 small white onion, minced
1 large egg, lightly beaten
1/2 lb. fresh lasagna noodles, or thin dried lasagna noodles that need to parboiling

Lemon Sauce:
1 T. unsalted butter
1 T. all-purpose flour
2 c. low-fat milk
1 t. finely grated lemon zest
Pinch of ground nutmeg

Put the apricots in a saucepan and add enough water to cover by several inches. Bring to a gentle simmer, cover, and continue to simmer over medium-low heat until the apricots are very soft, about 40 minutes.

Meanwhile, chop the spinach coarsely and place it in a large saucepan with about 2 T. of water. Cover and steam it over low heat until it turns bright green, about 4 minutes.

In a large saucepan combine the carrots, orange juice, and bay leaf. Add water to cover and bring to a boil over high heat. Turn the heat down to medium and simmer until the carrots are cooked through and very soft, 15-20 minutes. Drain off the remaining liquid, discard the bay leaf, and puree the carrots in a food processor or blender.

In a large mixing bowl, stir together the carrot puree, half the ricotta, half the Parmesan or Gruyere, and a pinch of nutmeg.

Drain the apricots and puree them in a food processor or blender. Stir them into the carrot mixture and set it aside.

Heat the olive oil in a small skillet. Saute the onion over medium heat until soft and translucent, about 7 minutes.

Transfer the onion to another large mixing bowl. Add the spinach, egg, and the remaining ricotta and Parmesan or Gruyere.

Heat the oven to 400 degrees. Cook the lasagna noodles per package directions, if needed. Place 1 layer of noodles on the bottom of an 8" square baking pan. Spread the carrot mixture on top.

Top the carrot layer with another layer of pasta, and spread the spinach mixture over that. Top with another layer of pasta. Cover with foil and bake for 45 minutes.

Meanwhile, make the Lemon Sauce by melting the butter in a saucepan over low heat and stirring in the flour. Keep stirring until the mixture turns light gold in color, about 3 minutes.

Stirring steadily, pour in the milk. Bring the sauce to a boil over medium-high heat, lower the heat to medium, and stir until it thickens, about 10 minutes. Add the lemon zest and stir well to blend.

Let the lasagna sit for 10 minutes before slicing. Serve pieces topped with a generous spoonful of hot Lemon Sauce.

Note: Can make the filling or the whole dish, except for the sauce, 2 days in advance. To reheat, cover with foil and warm at 300 degrees for about 20 minutes.

Serves 6.

Adapted from Almost Vegetarian, p. 123.