INGREDIENTS
2 lb
heirloom tomatoes
1/4 cup
unsalted butter
1/4 cup
all-purpose flour
1 cup
whole milk
1
& 3/4 tsp salt
1/4 tsp
freshly grated nutmeg
2
medium zucchini
1 tbsp
olive oil
2
medium onions
2
large garlic cloves
1 pint
english peas
1
& 1/2 cup ricotta
1 tsp
lemon zest
3
scallions
12
lasagna noodles
1/2 lb
fresh mozzarella
8
to 10 squash blossoms
1/2 cup
grated pecorino romano