I am going to teach a course on making fresh pasta. Unfortunately, my demonstration kitchen currently has limited burners (but plenty of oven space), so I would like to make a lasagna that doesn't require any stove-top cooking. I am thinking of using a ricotta and egg based filling instead of béchamel, and de-frosted and drained spinach. What else would be good/would work? Perhaps thinly sliced zucchini or eggplant? Thanks for your suggestions!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)