- 1 pound dry lasagna noodles
- 3/4 pound zucchini
- 3/4 pound summer squash
- 1/4 cup extra virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shallots, chopped large dice
- 2 cloves garlic chopped
- 8 ounces baby portabella mushrooms
- Few grinds black pepper
- Pinch red pepper flakes
- 1 10–ounce package frozen spinach, thawed and drained (squeeze all liquid out)
- 1 pint heavy cream divided
- 1 pound whole milk cottage cheese
- 1 teaspoon salt
- 2 eggs divided
- 1 pound whole milk ricotta
- 1/4 cup grated Parmesan Reggiano
- 1/4 cup grated Asiago cheese
- 2 tablespoons chopped Italian flat leaf parsley
- 2 tablespoons chopped fresh basil
- 2 3/4 cup whole milk
- 1 stick butter
- 4 ounces flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon freshly grated nutmeg
- 4 ounces shredded Fontina cheese
- 8 ounces fresh mozzarella