INGREDIENTS
4
Artichoke hearts
1 cup
Asparagus
1 cup
Baby peas
2
lbs Cherry tomatoes
1
ear Corn
5
Garlic cloves
1/2 tsp
Garlic powder
2
Leeks, thin
1/2 tsp
Onion powder
12
Lasagna sheets
1 tsp
Salt
1 1/3 tbsp
Olive oil
2 1/2 cups
Ricotta cheese, homemade or store-bought
1/4 cup
White wine, dry