Vegetable Lasagna

For the sauce:
1/4 cup of Butter
1/4 cup of Flour
4 cups of Whole Milk
Freshly Grated Nutmeg
Salt and White Pepper
1 cup of Shredded Provolone and Mozzarella mix
½ cup of Parmiggiano

For the Veggies:
1 Bunch of Asparagus, trimmed and cut into bite size pieces
1 10oz box of Frozen Chopped Spinach, thawed and squeezed of any liquid
4 Shallots, peeled and cut into bite size pieces
1/2 red Bell Pepper, cut into small dice
1/2 of a cup of Frozen Peas
2 cups of Sliced Mushrooms
4 Cloves of Garlic, peeled and minced
3 Tbsp of Olive Oil
2 tsp of Fresh Thyme

For the Ricotta mixture:
15 oz of Ricotta
1 Egg
4 Tbsp of Prepared Pesto
Salt and Pepper, to taste
½ cup of Freshly Grated Parmiggiano

Additional Ingredients:
¼ cup of Parmiggiano Reggiano
1 ½ cups of Shredded Provolone and Mozzarella Mixture
16 pieces of No Boil Lasagna Noodles


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