March energizes the world with its seasonal changes. North of the equator we look forward to temperate breezes, as nature is literally a-buzz with activity. This is my favorite time of year to prepare my springtime Spinach Lasagna. First, prepare the lasagna noodles, al dente. I coat the cooked pasta in olive oil as the other ingredients are prepared. You will need ricotta cheese and homemade Alfredo Sauce. To make the Alfredo Sauce, begin with equal parts of butter and flour to cook a “roux.” Slowly add hot milk, little by little, to stir in vigorously. Adjust the seasoning with salt, to taste. Make the sauce less than thick because you will add Parmesan cheese, stirring vigorously, to complete the sauce. Next, quick boil an abundance of fresh spinach and drain by pressing the spinach leaves between 2 plates. (An abundance because, spinach shrinks when cooked.) Let the layering begin! Spray your heat resistant dish with non-stick spray. Ladle on a small about of Alfredo Sauce and alternate with pasta, spinach, and ricotta, while sparingly adding the Alfredo Sauce. Finish the last topping with the Alfredo sauce. Heat the lasagna by baking thoroughly before serving. To fully embrace the moment, decorate the cooked lasagna with fresh whole basil leaves and lovely edible flowers made from fresh vegetables, such as tomato rosettes. The plain top of a cooked lasagna provides a blank “canvas” for the creative! It is a beautiful and filling springtime dinner treat to shake off winter’s long-standing intrusion. © Kelly McBride Loft