![]() 1️⃣ In a large pan over medium heat, sauté the garlic in butter for 1 min then add the leeks sauté for 2-3 mins then add the zucchini and sauté for 2-3 more mins 2️⃣ Add the frozen chopped spinach, frozen chopped broccoli, salt, pepper, and oregano sauté until veggies are tender and most of the liquid has evaporated set aside 3️⃣In a pot over medium heat, melt the butter and then add the flour cook the flour whisking constantly for 1 minute and then start gradually pouring in the milk 1/2 cup at a time, whisking so that the milk gets fully incorporated before adding more 4️⃣ Once all of the milk is added, turn heat up to medium high and continue whisking until the white sauce starts to bubble and has thickened slightly, then add the kosher salt, pepper, nutmeg, cayenne, and parmesan turn off the heat. □Vegan Modification: Sub in olive oil for butter, unsweetened oat milk for milk, nutritional yeast for parmesan, and plant based cheese for mozzarella. ![]() For the Lasagna:▪️1 Package Oven Ready (No Boil) Lasagna Noodles▪️1+1/2 Cups Grated Parmesan▪️1 Cup Shredded Mozzarella▪️1/4 Cup Fresh Basil Leaves, sliced▪️. For the Béchamel White Sauce:▪️6 Tbsp Butter▪️6 Tbsp Flour▪️6 Cups 2% Milk▪️2 tsp Kosher Salt▪️1/2 tsp Pepper▪️1 Dash Cayenne Pepper▪️1/4 tsp Nutmeg▪️1/2 Cup Grated Parmesan▪️. Frozen Chopped Broccoli▪️2 tsp Kosher Salt▪️1 tsp Pepper▪️1 tsp Oregano▪️. For the Veggies:▪️1 Tbsp Butter▪️3 Cloves Garlic, minced▪️1 Large Leek, sliced thin▪️2 Medium Zucchinis, cut in thin triangles▪️16 oz.
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