courgettes = little squash = zucchini
Ingredients
13 spinach lasagna pasta (uncooked if fresh, slightly undercooked if dried)
3 TB olive oil
5 young zucchini, sliced very thinly
3+ cloves of garlic, sliced very thinly
4 TB white or fortified wine
dill, salt and lots of freshly ground black pepper to taste
2+ C basic tomato sauce
1+ C boiling dark mushroom broth
1. cook the courgettes/zucchini and garlic in oil over high heat, for three minutes or thereabouts. Add wine, dill, salt and pepper. Toss together, remove from heat when zucchini/courgettes have become pliant.
2. lay the zucchini in a single layer along a lasagna noodle, leaving one inch or so of space at one end. Repeat until all the zucchini/courgettes are used.
3. roll the noodle in a spiral, ending with the unadorned strip of noodle. it should be more or less barrel-shaped with frilly ruffles at the sides if you use wavy lasagna noodles. Repeat with the rest.
4. cut each little barrel in half across the equatorial middle.
5. splash some of the dark broth in the bottom of a baking dish. Place the lasagna rolls in the dish, cut side down.
6. cover each barrel in tomato sauce, and cheese if desired.
7. cover and bake* in a 350 F oven for 30 minutes. remove the cover, and back a further 15 minutes. remove from oven, and let set and cool for 15 minutes.
Note: when baking something savory, you can always roast garlic, bake or roast potatoes, yams, squashes or other vegetables that might be used in other dishes. Although, yams baked by themselves are astoundingly delicious.
