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.
  • 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.
  • For ricotta filling: Combine ricotta cheese with garlic, salt and parsley. Stir to blend well; set aside.
  • 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.
  • 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.

Reviews & Comments 2

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    " It was excellent "
    pleclare ate it and said...
    This sounds delicious!!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    this looks very interesting... and different from the normal tomato sauce...five forks
    Was this review helpful? Yes Flag

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