Spring Vegetable And Goat Cheese Lasagna
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Vegetarian lasagna filled with zucchini, leeks, asparagus, and goat cheese. Perfect for spring dinners.
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INGREDIENTS:
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extra virgin olive oil - leek - asparagus - zucchini - fresh baby spinach - ricotta cheese - goat cheese at room temperature - egg
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INSTRUCTIONS
Heat 2 tablespoons extra virgin olive oil in a large sauce pan over medium heat. Add leeks, asparagus, and zucchini.
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In a medium bowl, stir together ricotta, goat cheese, egg, and parsley. Season with salt and pepper.
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Spread a thin layer of pesto over the bottom of an 11 x 7″ casserole dish. Place a layer of lasagna noodles over the pesto. Spoon half of the vegetable mixture over the noodles.
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