1 zucchini washed, quartered lengthwise and cut into ½” pieces (2 cups)
1 yellow squash washed, cut in ½ lengthwise and seeds removed and cut into ½” pieces (2 cups)
8oz. of crimini mushrooms washed, dried and sliced
8oz. spinach, stems removed and chopped
2 ½ oz. of fresh basil, stems removed and julienned
2 tbsp. jovial extra virgin olive oil
32oz. part skim ricotta cheese
2 cups packed part skim mozzarella cheese, shredded
1 cup Pecorino Romano cheese, shredded
2 large eggs
1 tsp. kosher salt plus more for seasoning
¼ tsp. cracked black pepper
16 sheets jovial brown rice lasagna noodles (1 to 2 boxes)
1 tbsp. butter (preparing 9” x 13” lasagna pan)
For Alfredo Sauce
8 tbsp. unsalted butter
4 cups whole milk, warmed
½ cup brown rice flour
½ cup Pecorino Romano cheese, grated
½ tsp. kosher salt
Freshly ground black pepper to taste
Making the lasagna ingredients
In a medium bowl, whisk together the ricotta, eggs, salt and pepper. Add spinach and stir to combine. In a separate bowl, combine the mozzarella, Pecorino Romano cheeses and the basil. Set both bowls aside
Heat a large skillet over medium-high heat and add the oil. Add onion and garlic and cook, stirring, 2 minutes. Add the carrots, yellow squash, zucchini and mushrooms. Cook until the vegetables are tender about 3 to 5 more minutes. Season with salt and pepper. Remove from heat and drain off any extra liquid.
Making the Alfredo Sauce
Melt butter in a medium saucepan.
Whisk in flour and stir until the butter fully absorbs the flour.
Slowly stir in warmed milk 1/2 cup at a time, whisking to keep the sauce smooth. After each addition, let the sauce begin to bubble and thicken briefly, then add more. (If you pour in cold milk, your sauce may become lumpy so be sure to heat the milk before adding to the sauce.)
When all of the flour has been added, continue to whisk over low heat for about 3-5 minutes until thickened. Be careful, the bottom will burn if the heat is too high.
Whisk in Pecorino Romano cheese, and season with salt and pepper.
Set aside while you cook the noodles.
Assembling the lasagna
Preheat oven to 375° degrees.
Bring 3 quarts of water to boil in a large skillet or pot that is as wide as the noodles. Salt the water to taste.
Cook 4 noodles at a time for 4 minutes, using a fork to gently keep them from sticking together.
Lift out one noodle at a time with a slotted spoon or kitchen tongs and place them on a clean, dry kitchen towel.
Replenish the water, bring to a boil and repeat this step 4 times. You will need 16 sheets of lasagna noodles to make 4 rows of 4 noodles.
Butter a 9” x 13” lasagna pan.
Spread enough of the Alfredo sauce to cover the bottom of the prepared lasagna pan (about ½ cup).
Place 4 noodles parallel to the short width of the pan. If the noodles overlap each other, that’s fine.
Spread ¼ of remaining Alfredo sauce over the noodles then spread a third of the ricotta mixture, followed by a third of the cooked vegetables and then a third of the Pecorino Romano cheese mixture.
Repeat steps 8 through 9 to make two more layers
Top with 4 more sheets of lasagna noodles and remaining Alfredo sauce (you could grate some more Pecorino Romano cheese to sprinkle on top).
Bake uncovered for 30 minutes. Check lasagna and continue to bake until the top is bubbling and golden brown, about 15 minutes. Let stand about 15 minutes before serving.