Italian

Garden Lasagna

source: www.thecurvycarrot.com
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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


Click here to see the full recipe from www.thecurvycarrot.com! >>



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