|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
2 LB. ZUCCHINI, DICED
|
1/2 CUP SHALLOTS, DICED
|
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
|
|
FRESHLY GARED PARMIGIANO REGGIANO CHEESE AS NEEDED
|
1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
|
RECIPE
HEAT OVEN AT 350°F
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, SHALLOTS AND SALT, STIRR
|
WHEN THE SHALLOTS ARE GOLDEN BROWN, ADD THE ZUCCHINI. STIRR
|
START TO ASSEMBLE THE LASAGNA. IN AN OVEN PAN SPEAD SOME OF THE BASCIAMELLA SAUCE, THEN LAYER THE LASAGNA PASTA
|
ADD THE ZUCCHINI AND OVER THE ZUCCHINI ADD THE BASCIAMELLA
|
OVER THE BESCIAMELLA ADD THE LASAGNA PASTA AND KEEP ON GOING UNTIL YOU FINISH YOUR INGREDIENTS ENDIND WITH THW BESIAMELLA. GRATE THE PARMIGIANO (YOU CAN ADD THE PARMIGIANO OVER EACH LAYER OF BESCIAMELLA). PLACE IN THE PREHEATED OVEN
|
TAKE OUT OF THE OVEN WHEN READY, CHECK THE INSTRUCTIONS ON THE LASAGNA PACKAGE, USUALLY 30-45 MINUTES
|
SERVE THE LASAGNA WITH EXTRA PARMIGIANO CHEESE, ENJOY!!