Ingredients
- 4 oz lasagna noodles (about 8 sheets or enough for 2 layers)
- 2 tsp olive oil
- 2 lbs spinach, well-washed
- 32 oz part-skim ricotta
- 2 eggs
- 1 Tbsp or 1⁄2 oz garlic, grated or finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1⁄4 tsp grated nutmeg
- 2 cups or 10 oz frozen peas
- 2 cups or 8 oz asparagus, cut in 1⁄2 inch pieces
- 1⁄2 cup or 2 oz grated Parmigiano
- 8 oz mozzarella, grated, divided
