Lasagne Alle Verdure – Vegetable Lasagna

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

Zucchini filling:

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

Mushroom stuffing:

Slice mushrooms into narrow slices. Drizzle juice of one lemon over mushrooms. Add parsley, salt and pepper and mix well.

Sauce:

Bring cream to a boil in a frying pan, reduce temperature. Grate cheese and add together with salt, nutmeg and white pepper. Bring sauce to a simmer, stirring with a whisk, until cheese is melted.

Mix one-third of the sauce into the zucchini and one-third into the mushroom filling; set the rest of the sauce aside. Layer in greased baking dish as follows (based on 4 servings):

Bake: about half an hour in the middle of the oven heated to 220 °C.

Our tip: zucchini are tender in taste and therefore good for children.

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