Pasta Primavera Stack

Ingredients

For the vegetable mixture:

• 3 boiled lasagna sheets
• 2 tsp extra virgin olive oil
• 4 tsp salted butter, divided
• 1/4 red onion diced
• 2 cloves garlic, finely chopped
• 1 red bell pepper, sliced
• 1 medium yellow zucchini diced
• 4 asparagus stalks diced

For the sauce:

• 1/2 cup chicken stock
• 3/4 cup heavy whipping cream
• 1/2 grated parmigiano reggiano
• 4 tsp frozen peas
• Salt and pepper to taste
• 4-5 basil leaves finely chopped to garnish

Directions

For the vegetable mixture:

1. Add all olive oil and half butter amount to a skillet on medium high
2. Add onion and garlic and cook for 2 minutes
3. Then add red bell pepper, zucchini, asparagus to the skillet, season with salt and pepper and cook for about 3-4 minutes stirring gently until vegetables are softened
4. Once cooked, remove from heat
5. On a large dinner plate, add 1 lasagna sheet to the base of the plate then add half vegetable mixture onto lasagna sheet, spreading evenly, top with 1 more lasagna sheet and then add remaining vegetable mixture onto the second lasagna sheet and finally add the 3^rd lasagna sheet on top.
6. Essentially we are rotating stacking the lasagna sheet, than vegetable mixture and repeat again.

For the sauce:

1. In a sauce pan, add chicken stock and remaining butter to the empty vegetable skillet and set to medium high. Stir to scrape the bottom of the skillet to pull of the flavor left form the veggies.
2. Cook until liquid reduces by half (about 2 minutes)
3. Add the whipping cream, peas and grated parmigiano reggiano, salt and pepper to taste (keep a small handful of grated cheese to finish the dish)
4. Cook until the sauce is thick and creamy, about 2-3 minutes
5. Gently pour sauce onto the stacked lasagna sheets
6. Garnish with basil and remaining grated parmigiano reggiano