Grilled Vegetable Lasagna

Directions

1. Cream of mushroom sauce and Fresh spinach pasta
2. Steam the spinach and then allow to completely cool
3. Blend spinach, oil, garlic and salt until it’s a paste
4. Pour a flour mound onto a work surface and create a well in the center
5. In the center place the 4 eggs and the spinach mixture
6. Beat the eggs in the center and then slowly incorporate the flour into the center
7. Beat and incorporate until you have blended in the flour and begin to knead
8. Knead for 6 to 10 minutes, you may or may not use all the flour
9. When the dough is just slightly sticky and elastic roll it into a plastic wrap and refrigerate for 30 minutes.
10. After the 30 minutes are up cut the dough into four pieces and roll with a pasta machine fold over twice and roll again repeating the step 2 times. Cut along the center to make two long strips of lasagna pasta
11. Drape over a wooden spoon to air dry for 20 minutes.
12. For the sauce: Melt the butter and oil in saucepan on high heat
13. Chop the clean mushroom tops and stems and sauté in the butter/oil
14. After mushrooms are browned add the shallots and cook till soft
15. Add salt, sugar, milk and cream
16. Cover lower heat and let the sauce thicken for about 8 minutes
17. Blend the mixture in a blender and its ready for use

1. Lasagna fillings
2. Slice the eggplant and zucchini drizzle with oil and salt and grill on both sides
3. Grill the corn until charred and cooked then slice the roasted kernels off
4. Cut the pasta to size depending on the size dish you have
5. To assemble the lasagna, start by placing some sauce at the bottom of the baking dish
6. Layer with overlapping lasagna sheets, follow with a layer of veggies cheese and more sauce
7. Repeat until you have filled the dish, topping the last layer of pasta with sauce and cheese
8. Bake in a 350 degree oven until the top is golden brown about 40 minutes, allow to cool slightly before cutting