Lasagna alle Verdure

 



Zucchini Filling
1 pound  (450g) zucchini, shredded
1 bunch fresh basil, finely chopped
salt and pepper

1. combine and set aside

Mushroom filling
1/2 pound  (250g) mushrooms, finely sliced
1 tablespoon (15ml) lemon juice
1 bunch fresh parsley, finely chopped
salt and pepper

1. mix and set aside

Sauce
2 cups (500ml) heavy cream
2 cups (225g) Fontina, Gruyère, or similar, shredded
nutmeg
pepper

1. in a saucepan, bring cream to a boil, add cheese. When melted, season with nutmeg and pepper to taste

Assembling

Butter a baking dish, mix 1/3 sauce with the zucchini mixture, and 1/3 sauce under the mushroom mixture. Assemble as follows:

1. 4-6 tablespoons sauce
2. lasagna sheets
3. 1/2 zucchini mixture
4. lasagna plate
5. complete mushroom mixture
6. lasagna sheets
7. 1/2 zucchini mixture
8. lasagna sheets
9. rest of sauce
10. grated parmesan 
11. bits of butter

Bake at 420°F (215°C) for 35 minutes