a. basil, italian seasoning, salt, and pepper to taste
b. asparagus with ends cut off
c. 3 tablespoons butter
c. 2 tablespoons flour
c. 1 cup milk
c. teaspoon salt
c. 1/4 teaspoon nutmeg
c. basil to taste
c. ricotta cheese
d. 1 package of italian cheese
d. 5 cooked lasagna noodles
Instructions
Mix the A mixture and cook in the crockpot on low for 1.5- 2
hours.
For the B mixture, heat the butter in the stove and slowly whisk in
flour. Reduce heat and cover for at least 5 minutes, until it starts
to brown. Meanwhile, heat up the milk to almost boiling. Add the
milk to the butter mixture slowly and bring to a boil for about 30
seconds. Season with nutmeg, basil, and salt. Once cooled, I
added the ricotta cheese to make it spread more easily.
Greece the pan with olive oil and add a layer of noodles. Layer the
meat and meat sauce, pesto, asparagus, milk mixture, and italian
cheese (last). Continue pattern for 3 layers.
Heat in oven on 375 for 25 minutes
Originally Submitted
11/12/2013
0 Out of 5 from
0 reviews
You can add this Lasagna recipe to your own private DesktopCookbook.