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Monday, May 16, 2011

Creamy Ramp Lasagna

When's the last time that you threw together a dinner so satisfying that days later you catch yourself reminiscing about the taste and daydreaming about the next time you'll partake in it?  Mine was last Saturday evening. On the menu: ramp lasagna. Creamy layers of mushrooms, ramps, and spinach. Perfectly baked lasagna noodles. Cheese. Cheese. Cheese. Need I say more? This recipe is one for the books, maybe even one for a vegetarian or local eating competition or two. It's that delicious! It was a random operation, so the amounts are flexible and not definite.

8 oz mushrooms
8 oz fresh or frozen spinach
1-2 bunches off Ramps
fresh farmers cheese or Ricotta cheese
blend of mozzarella and Parmesan cheese
bechamel sauce
lasagna noodles

Make layers of sauce, noodles, farmer cheese, mushrooms, spinach, ramps, and mozzarella/parm blend.
repeat layers until pan is full. Bake at 350 for 45-60 minutes or until cheese on top is brown.

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