09/15/2026
For that very specific moment when zucchini is still everywhere, but you’re ready for lasagna season.
Zucchini, shallot and garlic are cooked down and blended with ricotta and egg, then layered with fresh pasta, béchamel and mozzarella. The best part about using fresh lasagna sheets is that there’s no need to precook them—they go straight into the pan.
Cover it for the first half of baking so the pasta steams, then uncover it until everything is bubbling and deeply golden.
Cozy, but not too heavy—and exactly what I want between summer and fall.
Full recipe coming to Substack.
