Join Chef Alain from Tuscany to learn his special recipe of lasagna with zucchini and pesto. Chef Alain will expertly guide you through each of the simple components to this comforting layered pasta dish, and you’ll watch it come together before your very eyes! If you have a bit leftover, not to worry, your lasagna will taste even better the next day.
Class Details
May 2 - 10:30 AM - 12:00 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Note: Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Live in the Greater Seattle Area? Contact hello@voyagerstable.com and our friends will source ingredients for this recipe and deliver them to you (no contact) from small businesses at Pike Place Market. This includes purveyors like Don & Joe’s Meats, Frank’s Quality Produce, and Pike & Western Wine Merchant.
Outside of Seattle? Purchase online from our friends at DeLaurenti and dry goods and specialty imported ingredients can be shipped to your doorstep.
Lasagna with Zucchini and Pesto
Serves 2
Zucchini Sauce
2 large-size zucchini (or 3 medium-size zucchini)
2 garlic cloves
Extra virgin olive oil
Salt
Pepper
Besciamella Sauce
50 grams (1/4 cup) of butter
50 grams (1/4 cup) flour - 00 preferred (can be purchased here)
1/2 liter (2 cups) milk
Salt
Nutmeg
Lasagna dough
180 grams (approximately 1 1/2 cups) flour - 00 preferred (can be purchased here)
2 eggs
Pesto
50 grams (2 1/2 cups) basil
50 grams (1/2 cup) Parmesan cheese (already grated)
15 grams (1/8 cup) pine nuts (or walnuts)
1 garlic clove
Extra virgin olive oil
Salt
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Small to medium-sized baking pan
Rolling pin
Knives or pizza cutter
Kitchen towel
Baking sheet
Large pot for boiling pasta
Food Processor or blender
More Classes from Alain
Please see below for all class options by this chef, or email hello@thetablelesstraveled.com.