White Vegetable Lasagna
INGREDIENTS
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1 pound dry lasagna noodles
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¾ pound zucchini
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¾ pound summer squash
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¼ cup extra virgin olive oil, divided
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ cup shallots, chopped large dice
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2 cloves garlic chopped
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8 ounces baby portabella mushrooms
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Few grinds black pepper
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Pinch red pepper flakes
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1 10-ounce package frozen spinach, thawed and drained (squeeze all liquid out)
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1 pint heavy cream divided
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1 pound whole milk cottage cheese
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1 teaspoon salt
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2 eggs divided
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1 pound whole milk ricotta
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¼ cup grated Parmesan Reggiano
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¼ cup grated Asiago cheese
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2 tablespoons chopped Italian flat leaf parsley
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2 tablespoons chopped fresh basil
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2 ¾ cup whole milk
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1 stick butter
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4 ounces flour
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1 ½ teaspoons salt
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½ teaspoon black pepper
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1 teaspoon freshly grated nutmeg
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4 ounces shredded Fontina cheese
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8 ounces fresh mozzarella
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