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Episode 1:
White Vegetable Lasagna

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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