Garden Lasagna

Ingredients

  • 1 Tbs. thinly sliced fresh basil
  • 4 ½ cups shredded mozzarella cheese
  • 9 oz. no-boil lasagna noodles, torn into rough 2-inch pieces
  • 1 lb. baby spinach, blanched and squeezed dry
  • 1 jar (16 oz.) roasted red bell peppers, drained and sliced ¼ inch thick
  • 1 lb. cremini mushrooms, sliced ¼ inch thick
  • 3 cups milk
  • + 11 more ingredients
    • ¼ cup all-purpose flour
    • ¼ cup finely chopped shallots
    • 4 Tbs. (½ stick) unsalted butter
    • 1 egg
    • 3 cups ricotta cheese
    • Kosher salt and freshly ground pepper, to taste
    • ¼ cup grated Parmigiano-Reggiano cheese
    • ½ cup plus 1 Tbs. olive oil
    • 1 ½ tsp. minced garlic
    • ½ cup raw baby spinach leaves
    • 1 cup packed fresh basil leaves

In a blender, combine the basil leaves, raw spinach, 1/2 tsp. of the garlic and the 1/2 cup olive oil and process until a thick sauce forms. Add the Parmigiano-Reggiano, salt and pepper. In a bowl, combine the ricotta, egg, salt and pepper. Set aside. In a saucepan over medium heat, melt the b...

View full recipe at SpringPad

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network