32 ounces ricotta cheese
2 large eggs, beaten
1 ¼ cup grated Romano cheese, divided
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
6 fresh tomatoes, sliced crosswise
1/2 cup unsalted butter
1/2 cup flour
3 cups vegetable broth
1 cup 2% or whole milk
1/2 teaspoon nutmeg
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
16 ounces baby spinach leaves
12 refrigerated pasta sheets or 1 1/2 boxes (24 ounces) dry lasagna noodles
4 ounces shredded mozzarella
1/4 cup fresh basil, chopped
Ingredients was where
Reviews 0