October Cheese of the Month – il Giardino Parmigiano Reggiano

October Cheese of the Month Cheese of the Month for October is il Giardino Parmigiano Reggiano and the region is comes from is Italy. Celebrate the King of Cheese, Parmigiano Reggiano – aged 22 months. More than 700 years ago, Italian cheesemakers called “Casaros” took great pride in making Parmigiano Reggiano cheese, apprenticing for many years before being allowed to make even one wheel on their own. Today Parmigiano Reggiano cheese is still handmade with the utmost care, exactly the way it was in the 13th century. Made of partly skimmed cow’s milk, il Giardino brand’s Parmigiano Reggiano cheese is characterized by its rich flavor and compact, granular texture. High protein content, smooth digestion and natural ingredients make it not only a tasty choice, but a healthy one as well. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.

Zucchini Lasagna

Zucchini Lasagna
Serves: 12
  • Olive oil for cooking
  • 4 lbs. Zucchini, cut lengthwise into ¼-inch-thick slices
  • Salt and freshly ground pepper, to taste
  • 4 Cups Ricotta Cheese
  • 1 Cup Parmigiano-Reggiano Cheese, grated
  • 2 Tbs. Fresh Tarragon, chopped
  • ⅓ Cup Unsalted Butter
  • ⅓ Cup All-Purpose Flour
  • 5 Cups Milk, warmed
  • Freshly Grated Nutmeg, to taste
  • 1½ lbs. Fresh Pasta, cut into lasagna noodles, cooked until just tender
  • 4 lbs. Tomatoes, peeled, seeded and coarsely chopped
  • 1 lb. Mozzarella Cheese, shredded
  1. Preheat an oven to 375ºF.
  2. Butter a lasagna pan.
  3. In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil.
  4. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side.
  5. Transfer to a platter and repeat with the remaining zucchini; set aside.
  6. In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.
  7. In a saucepan over medium heat, melt the butter.
  8. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes.
  9. Slowly whisk in the milk until smooth.
  10. Cook, whisking occasionally, until thickened, 3 to 5 minutes.
  11. Season with salt, pepper and nutmeg; set aside.
  12. Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles.
  13. Spread one-third of the ricotta mixture over the noodles.
  14. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini.
  15. Pour one-third of the sauce over the zucchini.
  16. Repeat the layering twice, finishing with a layer of noodles.
  17. Sprinkle with the mozzarella cheese.
  18. Bake until the lasagna is golden and bubbling, about 50 minutes.
  19. Let stand for 10 minutes before serving.
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