I’ve wanted to make this recipe ever since seeing it a while back. Layers of paper thin pasta, spring vegetables, and a bechamel made with ricotta sounded heavenly, and was. If I made one change it would be to the mozzarella called for in this recipe. The thick, chewy lumps of mozzarella take away from the refinement of all the other ingredients. Next time I will either grate it, or I might try replacing it with a mild goat cheese. And more layers of vegetable and pasta!

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Dinner by Courtney