Spring Garden Lasagna
1 cup packed fresh bail leaves
In a blender, combine basil, raw spinach, 1/2 teaspoon garlic and oil; process until thick sauce forms. Add Parmigiano-Reggiano, salt and pepper. In bowl, combine ricotta, egg, salt and pepper.
In saucepan over medium-heat, melt butter. Cook shallots 4 minutes. Add 1 teaspoon garlic and flour; cook 1 minute. Stir in milk' cook on medium-high heat 8-10 minutes. Transfer to bowl; cool 15 minutes. Stir in basil puree. In separate bowl, combine mushrooms, bell peppers, blanched spinach, salt and pepper.
Preheat oven to 375 degrees F. Butter 3 1/1 quarter shallow dutch oven. Spread 1/2 cup sauce on bottom of pot; arrange single layer of torn noodles on sauce. Top with 1/2 cup ricotta mixture, 1 cup vegetable mixture, 1/2 cup sauce and 1 cup mozzarella. Layer noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add layer of noodles, ricotta, vegetables and noodles. Spread remaining sauce on top; sprinkle with 1 1/2 cups mozzarella. Cover; bake 45 minutes. Uncover bake 15 minutes more.