FOOD: A Terrific Zucchini Lasagne Recipe you can't Miss

A Terrific Zucchini Lasagna Recipe you can’t Miss

By Jorge Jefferds October 8, 2014 

Lasagne or, popular known as lasagna, is wide flat pasta, perhaps the oldest of its type. This pasta came from Naples (Campania), Italy. By tradition, the dish is made by combining layers of pasta with layers of sauce, made with ragù, béchamel, or Parmigiano-Reggiano. In other regions, they prefer to use different kinds of meat, plus tomato sauce, ricotta and mozzarella. 

This time, you will try a recipe somewhat veggie-style with Zucchini, one of the most popular summer squashes.

Here’s the list of the ingredients you will need:

·         4 oz (or 9 layers) dry lasagna.

·         2 large zucchini.

·         1 large onion.

·         1 large green pepper.

·         1 pound chicken breast.

·         1 container ricotta cheese.

·         8 ounces Parmesan cheese.

·         Salt, pepper, and garlic.

·         Corn starch.

And here you have the instructions you must follow:

Once you are all set with the ingredients, put the zucchinis to boil with enough water for about an hour and a half. Remove them from the heat and the pan. Before draining the water, make sure they are tender and you can easily pierce them with a fork.

Boil lasagna with 4 quarts water adding 1 tablespoon salt and 1 tablespoon vegetable. Chop the onion, the chicken breast, the green pepper and cook them in a skillet over medium high heat for 5 minutes. Cut the zucchinis in slices and bring them to a blender.

At the same time, stir all the ingredients in a large saucepan. Form a creamy pudding with zucchini included. Gently pour cottage cheese and corn starch to combine well.

Grease a deep large baking pan, preheat oven to approximately 450º, and form the layers with the zucchini pudding and the lasagna, decorating with enough possible Parmesan cheese.

Bake for about 30 minutes covering with aluminum foil and other 15 minutes uncovered. Set aside for a while. Then, serve and enjoy.