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1
Steam the spinach and then allow to completely cool
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2
Blend spinach, oil, garlic and salt until it's a paste
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3
Pour a flour mound onto a work surface and create a well in the center
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4
In the center place the 4 eggs and the spinach mixture
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5
Beat the eggs in the center and then slowly incorporate the flour into the center
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6
Beat and incorporate until you have blended in the flour and begin to knead
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7
Knead for 6 to 10 minutes, you may or may not use all the flour
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8
When the dough is just slightly sticky and elastic roll it into a plastic wrap and refrigerate for 30 minutes.
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9
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
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10
Drape over a wooden spoon to air dry for 20 minutes.
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11
For the sauce: Melt the butter and oil in saucepan on high heat
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12
Chop the clean mushroom tops and stems and saute in the butter/oil
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13
After mushrooms are browned add the shallots and cook till soft
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14
Add salt, sugar, milk and cream
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15
Cover lower heat and let the sauce thicken for about 8 minutes
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16
Blend the mixture in a blender and its ready for use
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17
Slice the eggplant and zucchini drizzle with oil and salt and grill on both sides
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18
Grill the corn until charred and cooked then slice the roasted kernels off
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19
Cut the pasta to size depending on the size dish you have
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20
To assemble the lasagna, start by placing some sauce at the bottom of the baking dish
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21
Layer with overlapping lasagna sheets, follow with a layer of veggies cheese and more sauce
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22
Repeat until you have filled the dish, topping the last layer of pasta with sauce and cheese
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23
Bake in a 350 degree oven until the top is golden brown about 40 minutes, allow to cool slightly before cutting
