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Cooking + Entertaining

Zucchini lasagna: the recipe for the delicate and creamy first course

Zucchini lasagna: the recipe for the delicate and creamy first course

ingredients

Extra virgin olive oil

The zucchini lasagna I’m a first course delicate and tasty, ideal for a family lunch, a dinner with friends or a special occasion. A vegetarian and white variant of the beloved Bolognese lasagna, a great classic of Italian cuisine. In our recipe the lasagna sheets are alternated with zucchini, grated and sautéed in a pan, a soft bechamel and smoked provola; garnished with sliced ​​courgettes and sprinkled with grated Parmesan cheese, they are put in the oven until a crispy crust has formed on the surface. Soft and flowing at the heart, they will delight young and old.

Quick and easy, zucchini lasagna is made with ready-made pasta sheets and raw, without pre-casting in water. If you prefer, you can blanch them for 1-2 minutes in boiling water, then drain them under a stream of cold water and dry them on a clean tea towel. If you want to put your “hands in the dough”, however, you can also make them at home by following our simple instructions.

For a moist and flawless result, we recommend preparing a bechamel sauce very soft. For a richer and tastier dish, you can add cooked ham, cut into strips, or speck cubes, browned in a pan. You can replace smoked provola with smoked cheese, fiordilatte or another stretched curd cheese of your taste. If you like, you can perfume the zucchini with basil or mint leaves and garnish everything with a handful of toasted pine nuts.

Find out how to prepare zucchini lasagna by following the step by step procedure and advice. If you liked this preparation, also try the vegetarian lasagna and lasagna without bechamel.

How to prepare zucchini lasagna

Make the béchamel: collect the flour and butter in a saucepan 1.

Cook on the stove, stirring with a wooden spoon 2.

When finished you will need to get a golden roux 3.

Pour the milk into a saucepan 4put on the fire and let it heat up.

Pour it into the roux 5.

Mix well with a hand whisk, to avoid the formation of lumps. Season with a pinch of salt 6.

Mix it carefully 7put on the fire and cook until thickened.

It smells with a hint of nutmeg 8 and then keep aside.

Wash the courgettes, dry them and then trim them 9.

Grate half of the zucchini with a large hole grater 10.

With a thin mandolin, slice the remaining zucchini 11.

Transfer the grated zucchini to a pan with a drizzle of oil 12put on the fire and cook for about ten minutes, or in any case until the bottom is completely dry.

Meanwhile, slice the smoked provolone 13.

When the zucchini are ready, add salt and set aside 14.

Prepare the lasagna: put a spoonful of béchamel in a pan, make a layer of lasagna sheets and cover with more béchamel 15.

Spread the grated zucchini over the top 16.

Sprinkle with a few pieces of provolone 17.

Cover with a layer of puff pastry and proceed in this way until all the ingredients are used up 18. If you prefer, you can mix the béchamel with the grated zucchini and provolone, then alternate the sauce made with the pasta.

Cover the last layer with the sliced ​​courgettes 19; you can also put the washers between one layer and another.

Sprinkle with grated Parmesan 20 and bake at 180 ° C for about 30 minutes, or in any case until lightly browned.

After the cooking time, take the lasagna out of the oven 21 and serve immediately on the table.

storage

Your zucchini lasagna will also be perfect the next day if you keep it in the fridge. You can also freeze them.

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