|Mix up a pound of ricotta with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach or kale, 1 egg, salt and pepper. This will be spread in between your layers.
I like using 3 slices of squash per mini lasagna.
|Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your mini lasagna right in there. Spoon bechamel over the top.|
|Bake until ricotta mixture is hot and cooked through. Garnish with a sage leaf.
Fall is in the air!