Open Face Spring Lasagna

Open Faced Spring Lasagna with Bechamel Sauce

Citrus Fennel Salad

Stewed Strawberries

When you want Lasagna but you don’t want to make a whole pan. I’ll show you how this dish comes together so quickly. It’s light and rustic but still so comforting. Simple layers of spinach, leek, asparagus with Parmesan and a light white sauce. I’ll show you how to make a Bechamel that’s silky and seasoned perfectly.

And we’ll follow it up with a beautiful salad, where we roast the fennel, season it perfectly and then I”ll teach you how to supreme orange segments. I'll show my homemade dressing for this salad, and my tips for well rounded dressings.

And we’ll finish with a quick stewed rhubarb that you can put on ice cream, yogurt, toast or just eat plain. It’s my mom’s recipe and I look forward to rhubarb season all year. I don’t eat it any other way. I just love Spring produce !

Grocery List: amounts are for two

Olive Oil

Salt

Pepper

2 small fennel bulbs or 1 large

• 4 cara cara oranges

• 2 lemons

• 2 leeks

• 1 bunch asparagus

• 2 cups baby spinach

• 1/2 red onion

• 1 clove garlic

• 1 shallot

• 16 oz strawberries

• 1.5 cups whole milk

• 1/2 cup parmigiano reggiano

• Unsalted butter

• 6 to 8 lasagna sheets

• All purpose flour

• Champagne vinegar

• 1/2 cup of sugar

• Tbs honey

• chili flake (optional)