YIELD: 12 SERVINGS (2 LOAF PANS) 2 Tbsps. salt 2 lbs. zucchini, coarsely shredded 1 lb. onions, thinly sliced 4 oz. unsalted butter, divided 2 garlic cloves, finely chopped 1 oz. basil leaves, chiffonade 1 cup Mascarpone (8 oz.) 2 large eggs, beaten 3 oz. freshly grated Parmesan cheese 12 lasagna noodles, boiled 4 minutes, drained well 2, 16-oz. pkgs. sliced fresh mozzarella cheese 1. Toss salt with zucchini; drain in colander 30 to 45 minutes. Squeeze out excess water. 2. Cook onion in ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.