A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Zucchini & Pesto Lasagna
Monday, March 1st
3:30 PM - 5:00 PM Pacific Time | 6:30 PM - 8:00 PM Eastern Time
Join Chef Alain from Tuscany and learn his original recipe of lasagna with zucchini and pesto. If you have a bit leftover, not to worry, your lasagna will taste even better the next day!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
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) (option to substitute all-purpose flour)
1/2 liter (2 cups) milk
Salt
Nutmeg
Lasagna dough
180 grams (approximately 1 1/2 cups) all-purpose flour - 00 preferred (can be purchased here) (option to substitute all-purpose flour)
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
