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