Lasagne Primavera
April 10, 2013
I first spied this lasagne in La Cucina Italiana magazine, and from that point on I couldn’t get it out of my head. Filled with spring vegetables, topped with hard boiled eggs, it looked beautiful. I wasn’t sure about the hard boiled eggs, and even though this is good without them, I wouldn’t think of leaving them off. The contrast of the green vegetables and the yellow yolk just make you think, “spring!”, but the flavors also work really well together.
The one thing I would change (and have changed) about this recipe? (more…)
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