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Ingredients
US|METRIC
1 SERVINGS
- 4 cups basil leaves (lightly packed, about 4 ounces)
- 2 cloves garlic (chopped)
- 1/2 cup pine nuts
- 1 cup grated Parmesan (about 3 ounces)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. lemon juice (freshly squeezed)
- 1/2 tsp. kosher salt (or slightly less this amount of table salt)
- 1 Tbsp. extra-virgin olive oil
- 2 cloves garlic (minced)
- 1/2 tsp. red pepper flakes
- 1/4 tsp. freshly ground pepper
- 2 cups crimini mushrooms (sliced, or brown mushroom caps, about 6 ounces)
- 1/4 tsp. kosher salt (or slightly less this amount of table salt)
- 1 Tbsp. extra-virgin olive oil
- 4 cups spinach (loosely packed)
- 4 cups kale leaves (loosely packed, chopped)
- 1/2 tsp. kosher salt (or slightly less this amount of table salt)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- 1 cup grated Parmesan (about 3 ounces)
- 2 large eggs
- 16 oz. ricotta
- 1 lb. lasagna noodles
- 2 tsp. extra-virgin olive oil (divided)
- 8 oz. mozzarella (sliced and torn into rough half moon pieces)
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