INGREDIENTS
8 oz
Baby portabella mushrooms
2 tbsp
Basil, fresh
2 cloves
Garlic
2 tbsp
Italian flat leaf parsley
1/4 cup
Shallots, large
1 10 ounce package
Spinach, frozen
3/4 lb
Summer squash
3/4 lb
Zucchini
2
Eggs
1 lb
Lasagna noodles, dry
3/4 tsp
Black pepper
3
grinds Black pepper
4 oz
Flour
1 tsp
Nutmeg
1 pinch
Red pepper flakes
3 tsp
Salt
1/4 cup
Olive oil, extra virgin
1/4 cup
Asiago cheese, grated
1 stick
Butter
4 oz
Fontina cheese
1 pint
Heavy cream
8 oz
Mozzarella, fresh
1/4 cup
Parmesan reggiano
2 3/4 cups
Whole milk
1 lb
Whole milk cottage cheese
1 lb
Whole milk ricotta