Description

Special occasions call for special meals and this one is definitely that. It isn't a quick one to make, but it is worth it. After making it once, it will become a family favorite. Serve with a salad and garlic bread, if you wish.

Ingredients

• Lasagna:
• Kosher salt
• 12 lasagna noodles
• Zucchini:
• 2 zucchini, cut into long thin strips -about 10 slices
• 2 T. olive oil
• Kosher salt
• freshly ground black pepper
• Spinach:
• 2 T. salted butter
• 18 oz. spinach
• Kosher salt
• freshly ground black pepper
• Alfredo:
• 6 T. salted butter
• 1/4 c. all-purpose flour
• 3 cloves garlic, grated
• 4 c. milk, warmed
• 1 c. heavy cream, heated
• Kosher salt
• freshly ground black pepper
• 3 c. grated Parmesan cheese
• Two 14 oz. cans artichoke hearts, drained and chopped
• 1/2 c. store-bought pesto
• Ricotta Mix:
• 8 oz. ricotta cheese
• 1/4 c. grated Parmesan cheese
• 1 large egg yolk, whisked
• Kosher salt
• freshly ground black pepper
• Layers:
• butter, for buttering the baking dish
• 24 deli-sliced mozzarella slices
• torn fresh basil, for garnish

Steps

1. Preheat oven to 350 degrees.
2. Lasagna:
3. Bring 4 quarts of well salted water to a boil in a pot. Add lasagna noodles; cook until al dente, about 7 minutes; drain; lay noodles flat on a baking sheet; set aside.