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BelGioioso Cheese, Inc

 

Lasagna With
Creamed Zucchini

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

16 oz. zucchini, coarsely shredded
1 Tbsp. salt
1 medium onion, thinly sliced
4 Tbsp. unsalted butter
1 garlic clove, finely chopped
1/3 cup basil leaves, torn into small pieces
1/2 cup BelGioioso Ricotta con Latte® cheese
1 large egg, beaten
1/2 cup BelGioioso Parmesan cheese, grated and divided
6 lasagna noodles, boiled 4 minutes and drained well
16 oz. BelGioioso Fresh Mozzarella cheese, sliced

Directions

Preheat oven to 400°F. Toss salt with zucchini; drain in colander for 30 to 45 minutes. Squeeze out excess water. Cook onion in 3 Tbsp. butter over medium-low heat until soft but not browned. Add zucchini and garlic; continue to cook until very tender, about 10 minutes. Remove from heat, stir in basil and let cool. Stir BelGioioso Ricotta con Latte® and egg together. Add to cooled zucchini mixture and stir in 1/4 cup BelGioioso Parmesan. Set remaining Parmesan aside. Use 1/2 Tbsp. remaining butter to grease 9" x 5" loaf pan. Set remaining 1/2 Tbsp. butter aside to use as topping for lasagna.

To assemble lasagna in buttered pan, layer 2 blanched noodles, cut to fit with slight overlapping, in pan bottom. Add 3/4 cup zucchini filling, spread evenly. Sprinkle with 1 Tbsp. Parmesan and top with 6 slices of BelGioioso Fresh Mozzarella in single layer. Repeat layer and add a final layer of noodles and zucchini filling. Coarsely chop remaining Fresh Mozzarella slices; arrange over filling. Sprinkle with remaining Parmesan and dot with pieces of butter. Cover pan with foil and bake for 20 minutes. Uncover pan; return to oven for 10 minutes or until bubbling hot. Let stand for 20 minutes to set. Cut into slices and serve.

 

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