Recipe

Lasagna Stack With Zucchini Ricotta N Cream Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 5 months, 2 weeks ago 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 ... More Prep:30m Cook:30m Servings:12	Victoriareg
	butter flour cream rosemary lemon parmesan ricotta onions zuchchini fennel

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Ingredients

CREAM SAUCE

3 Tbsp. butter

3 Tbsp. flour

3 cups half-and-half

1 1/2 tsp. chopped fresh rosemary leaves

1 1/2 tsp. finely grated lemon peel

3/4 tsp. salt

3/4 cup (3 oz.) grated Parmesan cheese

ZUCCHINI FILLING

1/4 cup olive oil

12 oz. onions, sliced

6 garlic cloves, finely chopped

2 lbs. zucchini, cut into 2 X 1/4-inch thick julienne strips

8 oz. fennel bulb, cut into 2 X 1/4-inch think julienne strips

salt and pepper, to taste

RICOTTA FILLING

2 lbs. (1 qt.) Select Whole Milk Ricotta Cheese

1 tsp. salt

2 Tbsp. finely chopped garlic

1/2 cup chopped fresh parsely

18 (12 oz.) dry lasagna sheets

6 Tbsp. grated Parmesan cheese, for topping

Directions

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.

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