Vegetable Lasagna with Homemade Ricotta and Béchamel Sauce


lasagna close up

I love lasagna. I mean, it’s layers of cheese and pasta and assorted yummy things. How can you not like it? But this particular recipe is especially good – and was created rather “accidentally” as I just started putting things together. I had ordered some spinach and garlic noodles from Papardelle’s. I first discovered them at their booth at one of my favorite places in the U.S… Pike’s Market in Seattle, WA. And I have been ordering from their incredible selection of pastas and oils ever since. I knew I wanted to do a vegetable lasagna with the green noodle layers… and a white sauce would let you see the color of the noodles. So I mixed up a traditional bechamel with salt, pepper and nutmeg. Then I added my homemade ricotta mixed with my homemade pesto Genovese and then the magic happened. I took lots of photos of the preparation to hopefully help take the mystery out of it all! Bon apetito!

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