Class
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Pesto & Zucchini Lasagna
Serves 2
Zucchini
2 large-size zucchini (or 3 medium-size zucchini)
2 garlic cloves
Extra virgin olive oil
Salt
Pepper
Besciamella Sauce
50 grams (1/4 cup) butter
50 grams (1/4 cup) all-purpose or 00 flour
1/2 liter (17 fl. oz. or 2 cups + 2 tablespoons) milk
Salt
Ground nutmeg
Pesto
50 grams (2 1/2 cups) basil
50 grams (1/2 cup) Parmesan cheese, grated
15 grams (2 tablespoons) pine nuts or walnuts, chopped
1 garlic clove
Extra virgin olive oil
Salt
Lasagna
180 grams (1 1/2 cups) all-purpose or 00 flour
2 eggs at room temperature
Optional: Grated parmesan or mozzarella cheese to layer
Before Class Steps
Bring eggs to room temperature.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Cutting board + sharp knives
Food processor or blender
Whisk
Wooden spoon
1 sauté pan
2 small pots
1 large pasta pot
Small to medium-sized oven-safe baking pan
Specialty Items
Get to know Chef Alain
Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!
Check out more classes with Chef Alain in Tuscany!
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