I was taught to make lasagna while in Firenze, but this is my usual nontraditional twisted version.
Because all dishes have room for improvement until I'm done with them.
Tender local spinach,sauteed crimini mushrooms, caramelized onions, roasted red peppers, and a rich ricotta filling are layered with fresh pasta sheets in this scrumptious dish and smothered in a fresh fennel cream sauce and topped with fresh mozzarella.
Best enjoyed with a fresh salad (not included)
* Vegetarian, or add optional free range Chicken
* Contains dairy (cream, cheese)