Zucchini Lasagna
5 servings
40 minutes
Zucchini lasagna is a delicate interpretation of the classic Italian dish, where thin slices of grilled zucchini replace traditional pasta sheets. This version of lasagna has a light, fresh texture highlighted by a creamy béchamel sauce with ricotta and aromatic basil. The origins of lasagna delve deep into Italian gastronomy, where the combination of cheese, pasta, and rich sauces became a symbol of cozy family dinners. This recipe is an ideal choice for those seeking a balance between rich flavor and lightness since the vegetable base makes the dish less calorie-dense but no less appetizing. Parmesan cheese adds exquisite zest, and baking in the oven gives it a golden crust, making zucchini lasagna a worthy centerpiece for any table.
1
Grill the zucchini slices after heating vegetable oil. Sprinkle them with a pinch of salt and pepper after grilling.
- Courgette: 3 pieces
- Sunflower oil: 2 tablespoons
2
Prepare béchamel sauce: melt butter and 2 tablespoons of olive oil in a pot over medium heat, add flour and whisk. Pour in milk and continue whisking for about 5 minutes until thickened.
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Wheat flour: 3.5 tablespoons
- Milk: 2 glasss
3
Add basil and ricotta, salt and pepper to taste. Mix and set aside for a while.
- Green basil: 1 bunch
- Ricotta cheese: 150 g
4
Preheat the oven to 175 degrees.
5
In a baking dish, layer sauce, pasta sheets, and zucchini, sprinkling with grated parmesan. For the last layer, add sauce and a generous portion of cheese, and pepper.
- No-boil lasagne sheets: 10 pieces
- Grated Parmesan cheese: 200 g
- Milk: 2 glasss
- Butter: 4 tablespoons
6
Bake for about 20 minutes. Cool for about 10 minutes before serving.
