Athens Foods | Phyllo Lasagna Primavera
Flaky Phyllo replaces noodles in this vegetable-packed lasagna, loaded with zucchini, onions, and three cheeses—perfect for a flavorful twist!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Microwave
- Oven
- Skillet
- Fork
- Plastic wrap
- Damp towel
- Pastry brush
- Baking sheet
- Baking pan
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Aluminum foil
- Kitchen timer
- Spoon
Ingredients
- 2 tablespoons butter, melted
- 5 tablespoons olive oil
- 5 small zucchini, thinly sliced
- 1 1/2 large onions, sliced
- 8 cloves minced garlic
- 1 teaspoon chopped fresh ginger
- Salt
- pepper
- 2 pounds (1 large head) cauliflower, cut into 3/4″ pieces
- 3 tablespoons chopped fresh marjoram
- 1 box Athens Phyllo Dough (9″ x 14″), thawed
- 1/4 cup butter, melted
- 12 medium tomatoes, seeded and thickly sliced
- 4 cups mozzarella, grated
- 4 cups ricotta cheese
- 3/4 cup grated Parmesan cheese, grated
- 1 cup chopped fresh basil
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