A sensational spring version of a classic and I am telling you, everyone will just love it! RECIPE: For the Veggie Mixture: 2 Tbsp of Olive Oil
1 or 2 Shallots, thinly sliced
1 Medium Zucchini (or a handful of mini ones) , diced
1/2 Bunch of Asparagus, about half a pound, trimmed and cut into 1” pieces
10oz Box of Frozen Shopped Spinach, thawed and squeezed of ay liquid 1/2 cup of Fresh or Frozen Peas
Fresh Chopped Parlsey and Basil
Salt to taste For the Béchamel: 8 Tbsp of Unsalted butter
8 Tbsp of Flour
4 Cups of Milk
Salt and Pepper to taste
Pinch of Nutmeg Additional Ingredients: 9oz of No Boil Lasagna Noodles
2.5 cups of Whole Milk Ricotta
1 Egg 3 cups of Freshly Grated Mozzarella Lots of Grated Parm Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 – Intro
00:28 – Prep the Veggies
05:16 – Make the Bechamel
08:42 – Assemble the Lasagna
12:15 – Bake
13:04 – Dig In! Fan Mail:
PO Box 300
Minotola NJ 08341
live
MEDIA_ELEMENT_ERROR: Format error
