White Veggie Lasagna Recipe | Laura in the Kitchen - Internet Cooking Show
In this episode of Laura in the Kitchen Laura Vitale shows you how to make White Veggie Lasagna!
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Cooking tools:
- Baking dish
- Oven
- Skillet
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Stove
Ingredients
- 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 inch pieces
- 10 oz Box of Frozen Shopped Spinach, thawed and squeezed of any liquid
- 1/2 cup of Fresh or Frozen Peas
- Fresh Chopped Parsley and Basil
- Salt, to taste
- 8 Tbsp of Unsalted butter
- 8 Tbsp of Flour
- 4 Cups of Milk
- Salt
- Pepper
- Pinch of Nutmeg
- 9oz of No Boil Lasagna Noodles
- 2 1/2 cups of Whole Milk Ricotta
- 1 Egg
- 3 cups of Freshly Grated Mozzarella
- Lots of Grated Parm
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