Amy Leone: Hi I am Amy Leone today am working in the kitchen at Serlet Hob and I live in Virginia and I am going to making the Gillian lasagna with vegetables and paster. To make a lasagna we have a few different steps the first thing that we are going to do is to boil our potatoes and our other vegetables next will boil our lasagna sheets then will make our garden puree, assemble the lasagna together and bake it, the ingredients we need one pound of frozen sugar snappys, one cup frozen fifty peas, one pound frozen asparagus, one pound frozen green beans, which have all been guard and drained three scallions the green part only roughly chopped, 4 table spoon extra virgin olive oil, plus extra fed Rieslings, one quarter cup fresh basil leaves three quarters cup pine nuts, freshly grated good quality parmesan cheese or rice cheese 2,12 ounce sparks lasagna sheets, one pound new potatoes scrubbed and thinly sliced and one table spoon kosher salt, the two was which we used today are three large parts 19/13 inch baking pan a food processor, tongs and a knife.
Safety is always important today we are going to working with hot temperatures and sharp knives so its important to keep sure and supervised, before we begin let me tell you a little bit about myself, I am the cook book author, cooking instructor, food history lecturer and restaurant consultant based in the Washington DC area and this is one of my favorite recipes from my Italian cooking classes. So now we are ready to get started the first step is going to be boiling our vegetables.
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