Ingredients About 4 or 5 zucchini 2 packs of mushrooms 1 small shallot ½ cup white wine 1 ½ cups of fresh chopped parsley Chicken or vegetable bouillon 4 fresh cloves of garlic finely chopped Béchamel sauce 1 cup grated Parmesan cheese 2 cups mozzarella 4 fresh pasta sheets Cayenne pepper
Preparation
Put the zucchini through a mandolin (as if to make potato chips).
Sauté with 2 cloves of fresh garlic in 2-3 tblsp. of olive oil.
Add about 1 tsp. of bouillon, ½ cup of parsley and cayenne pepper. Set aside.
In another sauté pan put 2 tbsp. of olive oils and sauté the shallots and garlic. Be careful not to brown them.
Chop the mushrooms and add to the pan.
Add 1 tsp. bouillion, ½ cup of fresh parsley and cayenne pepper. Set aside. (Make sure there is no excess water left).
Add the wine and let it evaporate. Set aside.
Béchamel Sauce 5 tbsp. of butter ½ cup of flour 4 cups of whole milk Pinch of nutmeg Salt & pepper to taste
Béchamel Preparation
Melt butter in saucepan.
Add flour little by little and stir with wooden spoon.
Cook the flour and butter on medium heat about 3 minutes.
In a separate pan, heat milk, but do not boil.
Add the milk in a drizzle to the flour, stirring to encorporate and avoid lumps. Should coat the spoon when finished.
Take off heat, add salt and pepper and a pinch of nutmeg.
Assembly
Start out by putting a ladle of béchamel at the bottom of the lasagna pan.
Cover with a sheet of pasta.
Coat pasta with a thin layer of sauce.
Add half of the zucchini and top with mozzarella and a little Parmesan.
Cover with another sheet of pasta.
Add more béchamel sauce.
Put all of the mushrooms on, then add more mozzarella and parmesan.
Add another sheet of pasta.
Put a bit more béchamel.
Put remainder of the zucchini and top with more mozzarella and parmesan.
Put your last sheet of pasta and top with some béchamel and a little parmesan.
Garnish with parsley.
Cooking instructions Cover and bake at 350º for about 45 minutes. Take foil off and bake for another 10-15 minutes until bubbly and slightly brown.
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