White Veggie Lasagna Recipe | Laura in the Kitchen - Internet Cooking Show

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 and Pepper to taste
• 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