Zucchini Lasagna
Pasta and Pizza | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
5
Description
Zucchini Lasagna
Ingredients
- Courgette - 3 pieces
- Ready-made dry lasagna sheets - 10 pieces
- Butter - 4 tablespoons
- Wheat Flour - 3½ tablespoons
- Milk - 2 cups
- Ricotta cheese - 5.3 oz
- Fresh basil leaves - 1 bunch
- Safflower Oil - 2 tablespoons
- Grated Pecorino Pepato Cheese - 7.1 oz
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Grill the zucchini slices after heating the vegetable oil. Sprinkle them with a pinch of salt and pepper after grilling.
Step 2
Prepare the béchamel sauce: melt the butter and 2 tablespoons of olive oil in a saucepan over medium heat, add the flour and whisk. Pour in the milk and continue whisking for about 5 minutes until thickened.
Step 3
Add the basil and ricotta, salt, and pepper to taste. Mix and set aside for a while.
Step 4
Preheat the oven to 347°F.
Step 5
In a baking dish, layer the sauce, pasta sheets, and zucchini, sprinkling with grated Parmesan. Finish with a layer of sauce and a generous portion of cheese, and add pepper.
Step 6
Bake for about 20 minutes. Let it cool for about 10 minutes before serving.
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