noodles and carbs

This one... I liked it but Jason was not too keen. It was gloopy but tasty. I used a prepared alfredo sauce, but for texture's sake I think a bechamel or cheese sauce would work better.

Lasagna Primavera

1 pkg lasagna noodles
1 cup shelled fresh peas
1 cup chopped asparagus
1 15 oz tub ricotta cheese
1 cup shredded mozzarella
1 egg, beaten
handful of chopped fresh parsley
pepper
2 to 2 1/2 cups bechamel or cheese sauce

Cook lasagna noodles according to package directions. Mix ricotta, egg, parsley, and a dash of pepper.

Ladle some sauce in the bottom of a 9x13 pan. Mix peas and asparagus with remaining sauce. Assemble the lasagna in layers: noodles alternating with sauce mixture and ricotta. Make sure the top layer is sauce and sprinkle with mozzarella cheese.

Bake at 425 for 40 minutes.

Or! Prepare two lasagnas: one 9x9 pan and one loaf pan. Wrap and freeze one for later.



In other news, a coworker has given me some starter for Amish Friendship Bread. This should be interesting.