Ingredients
4 - 5 sheets fresh lasagna noodles
1/2 - 1 cup shredded mozzarella
Basil Pesto:
1 cup fresh basil leaves
1/4 cup pine nuts
1 tablespoon freshly grated parmesan cheese
1/2 tablespoon lemon juice
1 1/2 tablespoons extra virgin olive oil
Salt and pepper, for seasoning
Vegetable Filling:
2 pounds baby artichokes
6 cups fresh baby spinach
Juice of 1 lemon
2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
Salt and pepper, for seasoning
Cheese Filling:
2 cups part skim ricotta cheese
1 cup shredded mozzarella cheese
Juice of 1 lemon
1 tablespoon grated lemon peel
Salt and pepper, for seasoning
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup milk, warmed
2 tablespoons freshly grated parmesan cheese
Pinch of nutmeg
Salt, for seasoning
Preparation
