Garden Lasagna

Garden Lasagna By Shanon | The Curvy Carrot. This veggie lasagna is packed with flavor, color, and (thankfully) cheese.  If you are looking to lighten it up a bit, omit some of the shredded mozzarella and use a part-skim ricotta.


For the basil puree
1 cup packed fresh basil leaves
1/2 cup spinach leaves
2 teaspoons minced garlic
1/2 cup, plus 1 tablespoon extra-virgin olive oil
1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated
Salt and pepper, to taste
32 ounces ricotta cheese (One 2-pound container)
1 large egg

For the vegetables
4 tablespoons (1/2 stick) unsalted butter
1/2 cup shallots, finely chopped
1/4 cup all-purpose flour
3 cups milk
8 ounces cremini mushrooms, sliced
1 8-ounce jar of roasted red bell peppers, drained
1 pound baby spinach
9 ounces of no-boil lasagna noodles
4 and 1/2 cups mozzarella cheese, shredded

For garnish
1/4 cup fresh basil leaves, thinly sliced

Image Credit : www.thecurvycarrot.com

Visit Garden Lasagna By Shanon | The Curvy Carrot @ www.thecurvycarrot.com for full recipes

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