Lasagna Stack With Zucchini Ricotta N Cream
From victoriaregina 14 years ago
- 30 minutes to make
- Serves 12
A beautiful dish for company.Serve as an appetizer or entree with fresh salad and lots of Italian bread and sweet creamY roasted garlic butter. Can also be made in one pan and cut into squres before baking. It is easy but slightly time-consuming The end result is a gorgeous display of creamy color and aramatics that will have your guests in a pasta paradise. Read more Pic from Italian foodnet...recipe adapted from Northern Italian Cookbook See less
Ingredients
- CREAM SAUCE shopping list
- 3 Tbsp. butter shopping list
- 3 Tbsp. flour shopping list
- 3 cups half-and-half shopping list
- 1 1/2 tsp. chopped fresh rosemary leaves shopping list
- 1 1/2 tsp. finely grated lemon peel shopping list
- 3/4 tsp. salt shopping list
- 3/4 cup (3 oz.) grated parmesan cheese shopping list
- zucchini FILLING shopping list
- 1/4 cup olive oil shopping list
- 12 oz. onions, sliced shopping list
- 6 garlic cloves, finely chopped shopping list
- 2 lbs. zucchini, cut into 2 X 1/4-inch thick julienne strips shopping list
- 8 oz. fennel bulb, cut into 2 X 1/4-inch think julienne strips shopping list
- salt and pepper, to taste shopping list
- RICOTTA FILLING shopping list
- 2 lbs. (1 qt.) Select whole milk ricotta cheese shopping list
- 1 tsp. salt shopping list
- 2 Tbsp. finely chopped garlic shopping list
- 1/2 cup chopped fresh parsely shopping list
- 18 (12 oz.) dry lasagna sheets shopping list
- 6 Tbsp. grated parmesan cheese, for topping shopping list
How to make it
- Directions:
- SAUCE:
- heat butter in saucepan. When melted, add flour; cook and stir over low heat 3 minutes. Add half-and-half; cook over medium-low heat until sauce thickens, about 5 minutes, stirring occassionally. Stir in rosemary, lemon peel and salt. Continue to simmer 2 minutes longer. Remove sauce from heat; stir in Parmesan cheese. Set aside.
- ZUCCHINI FILLING
- To prepare zucchini filling, heat oil in skillet over medium-low heat. Add onions and garlic; cook until lightly golden, about 5 minutes. Add zucchini and fennel; increase heat to medium and sauté 5 minutes. Season with salt and pepper, to taste. Reduce heat to medium-los and continue to cook, stirring occasionally, until tender, about 5 minutes longer. Set filling aside.
- RICOTTA FILLING
- For ricotta filling: Combine ricotta cheese with garlic, salt and parsley. Stir to blend well; set aside.
- LASAGNA NOODLES
- Cook lasagna in pot of boiling salted water until blanched but firm, about 4 minutes. Refresh under cold water; blot dry. Cut each sheet in half to yield 36, 3 x 3 1/2-inch squares.
- BUILD YOUR TOWER
- For each serving, spread 1 Tbsp. cream sauce in bottom of individual shallow baking dish (long ramekin).
- Layer with one lasagna square and 1/4 cup zucchini filling. Cover zucchini with 2 Tbsp. ricotta filling.
- Add another lasagna square, gently pressing into even layers. Repeat square, pressing gently. Spread pasta with 2 Tbsp. cream sauce; sprinkle with 1 1/2 tsp. Parmesan cheese.
- Bake in 400° F. oven until lightly golden and bubbling hot, about 20 minutes.
The Rating
Reviewed by 9 people-
this looks very interesting... and different from the normal tomato sauce...five forks
peetabear
in mid-hudson valley loved it
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This sounds delicious!!
pleclare
in Framingham loved it
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