Day 1: Lasagna Rolls with a Bechamel/Marinara Sauce and Fried Zucchini
Today’s dish was a take on the Italian classic lasagna. This variant allows for a dish that makes less then the full pan version, excellent for smaller amounts of people.The filling of the lasagna is a mixture of ricotta, spinach, prosciutto, and parmesan filling. The sauce is a bechamel/marinara mix.
The zucchini was fried in peanut oil with a flour, egg, panko breadcrumb covering.
