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Basic Tomato Sauce
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Three 28-ounce cans
diced tomatoes, drained
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2 tablespoons
olive oil
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4 cloves
garlic, minced
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1/2 teaspoon
red pepper flakes
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salt
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freshly ground black pepper
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Béchamel Sauce with Parmesan
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6 tablespoons
butter
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6 tablespoons
all-purpose flour
Dispensers and Storage Options
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4 cups
milk
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salt
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freshly ground black pepper
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1 cup
grated Parmesan
Tools for Grating Options
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4 tablespoons
olive oil, divided
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2
green bell pepper, thin sliced
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2
red bell pepper, thinly sliced
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1 large
onion, thinly sliced
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16 ounces small
mushrooms, thinly sliced
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16 ounces
lasagna noodles, cooked
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8 ounces
chèvre cheese
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1/2 cup
fresh basil leaves, cut into thin strips
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2 cups
fresh spinach leaves
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8 ounces
mozzarella, grated
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