- 3 pounds zucchini
- ½ cup Butter
- 3 shallots, chopped
- 2 cloves garlic, minced
- ½ cup all-purpose flour, or Wondra Flour
- 3 cups milk
- 2 cups fresh mozzarella cheese cut into thick slices
- 2 cups whole milk ricotta cheese
- 2 cups grated Parmesan cheese, divided
- 1 large egg
- pepper to taste
- 1 pound cooked chicken sausage
- optional: fresh parsely, for garnish
- Use a mandolin or a sharp knife to slice the zucchini into long thin “noodles.”
- Season the zucchini with salt on both sides and grill over high heat for 90 seconds on each side, to cook the zucchini slightly and cook off some moisture.
- Remove the zucchini from the grill and set aside for later.
- In a large skillet, melt the butter and add the shallot and garlic.
- Cook for 5 minutes, until the shallot softens slightly.
- Whisk in the flour until a thick paste forms, then whisk in the milk.
- Bring to a boil and cook for 2 minutes until thickened.
- Season to taste with salt (about 1/4 teaspoon).
- Remove the pan from the heat, and whisk in 1 cup of the Parmesan cheese.
- Preheat the oven to 350 degrees F.
- In a large bowl, stir to combine the ricotta, 1 cup Parmesan, and egg
- Season to taste with pepper.
- To assemble the lasagna, ladle 3/4 cup of sauce into an 9 x 9-inch pan, which should just cover the bottom of the pan.
- Add a single layer of zucchini noodles side-by-side overlapping a bit, then spread 1 cup of ricotta mixture evenly over the zucchini noodles.
- Add a layer of mozzarella
- Repeat until you have done 3 layers of everything.
- Bake the lasagna for 40 minutes, until it bubbles and the cheese on top has browned slightly.
- Let the lasagna cool for 15 minutes after baking for a firmer texture.
- Garnish with parsley and enjoy!
I received these products free of charge. No other compensation was provided. All opinions expressed here are 100% my own.
Wouldn’t you love to have your very own Baker’s Secret Bake and Serve Set?
Giveaway is one 4-piece Baker’s Secret Bake & Serve set. Open to residents of the U.S. and Canada. All you have to do is leave a comment below letting me know your favorite color of bakeware and what you would make first. Giveaway will end on December 7
THE WINNER IS COMMENT NUMBER ONE : Jennifer D.
The sets are also available on Amazon!
Metal can do more! ·
Oven to Table performance: Eliminates the hassle of transferring food from dish to dish. They are stylish, ceramic-inspired designs and eye-catching colors.
Features Baker’s Secret superior non-stick interior coating (Durastone®), durable for everyday use. They are a lightweight, practical alternative to traditional ceramic.
Why is Bake & Serve so different?
The shapes and coating are designed for oven to table usage or On The Go entertaining. Traditional metal bakeware typically requires transfer to a serving dish after cooking for presentation.
Why is Bake & Serve so much better?
It has the lightness/durability of metal, the efficient nesting storage of metal, the interior coating has cleanliness of ceramic/glass and colored exterior has beauty of ceramic/glass.
Does Bake & Serve scratch on the exterior?
The exterior will scratch if a sharp knife or steel wool is used on it. The exterior coating is the same as traditional metal bakeware and will stand up to years of usage.
How should I care for Bake & Serve bakeware to keep it looking presentable?
The coating is the same durable coating as traditional bakeware but in more decorative colors. It should be cared the same way all other metal bakeware is cared for. Bake & Serve should not scratch any more than traditional metal bakeware, but is intended for use for dishes to be served oven to table. Sharp serving utensils are typically not used for casseroles, meat dishes and other traditional meals served in ceramic or glass.
Does the entire pan get hot when serving?
YES, like glass, ceramic and metal bakeware, the pan will get hot. Because of the excellent heat transfer of metal, it should also cool quicker than ceramic or glass, which is preferred for baking performance. The generous “handles” allow easy carry from oven to table.
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