Lasagna Alle Verdure – Greens Lasagna

Cook lasagna al dente on stove, rinse when cooled, drain and lay out on a dish rack.

Zucchini filling:

Slice zucchini into very thin slices. Cut basil into thin strips. Mix everything and season with pepper and salt.

Mushroom stuffing:

Slice mushrooms into slices. Drip juice of one lemon over mushrooms. Add parsley, pepper and salt and mix properly.

Sauce:

Boil cream in a frying pan, reduce temperature. Grate cheese and add in combination with salt, nutmeg and white pepper. Stir the sauce with a whisk until the cheese is melted.

Mix one third of the sauce into the zucchini and mushroom filling, set the rest of the sauce aside. Layer as follows in greased baking dish (based on 4 unit(s)): 1st layer: 3 tablespoons of sauce.

Bake: about 30 minutes in the middle of the oven heated to 220 °C.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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