In a large mixing bowl, combine the fresh ricotta cheese, fresh milk, vegetarian Italian-style hard cheese, extra-virgin olive oil, grated nutmeg, and a generous pinch of sea salt and black pepper. Whisk together until smooth and creamy. Set aside.
In a skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced shallot or red onion and sauté until translucent. Then, add the spinach leaves and cook until wilted. Season with a touch of sea salt and pepper. Remove from heat and let cool slightly.
Preheat your oven to 180°C (350°F). Lightly grease your 9x13 inch baking dish with olive oil or cooking spray to prevent sticking.
Start by spreading a thin layer of the prepared white sauce on the bottom of the baking dish. Lay down 3-4 sheets of fresh lasagna pasta over the sauce. Next, layer half of the sautéed spinach and shallot mixture, followed by half of the pea pesto, half of the thinly sliced steamed potatoes, and half of the mozzarella slices. Drizzle a bit more white sauce over this layer. Repeat the layering process, finishing with a layer of pasta, remaining white sauce, and topping with the remaining mozzarella.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once out of the oven, let the lasagna cool for about 10 minutes. Garnish with fresh basil leaves before slicing and serving. Enjoy your delicious Vegetarian Lasagna with No-Cook White Sauce!
