Handmade Lasagna with Zucchini & Pesto
Sunday, March 6th
4:00 PM - 5:30 PM Pacific Time
Join Chef Alain and learn how to lighten up your lasagna. This vegetarian lasagna features zucchini and béchamel sauces, as well as homemade pesto and pasta! Full of flavor, this lasagna is sure to be your new favorite.
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.
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
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) butter
50 grams (1/4 cup) flour - 00 preferred
1/2 liter (17 fl. oz. or 2 cups + 2 tablespoons) milk
Salt
Ground nutmeg
Pesto
50 grams (2 1/2 cups) basil
50 grams (1/2 cup) Parmesan cheese, grated
15 grams (2 tablespoons) pine nuts or walnuts, chopped
1 garlic clove
Extra virgin olive oil
Salt
Lasagna
180 grams (1 1/2 cups) flour - 00 preferred
2 eggs
Optional: Grated parmesan or mozzarella cheese to layer
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.
Cutting board + sharp knives
Food processor or blender
Whisk
Wooden spoon
1 sauté pan
2 small pots
1 large pasta pot
Small to medium-sized oven-safe baking pan
General Steps
Cook the zucchini and prepare the besciamella sauce & pesto
Prepare the fresh pasta
Assemble in dish and bake
