Zucchini Lasagna
HOW TO PREPARE ZUCCHINI LASAGNA
Ingredients for 4 people:
- 2 packs of Rossi fresh lasagna pasta
FOR THE BÉCHAMEL:
- 1 liter of whole milk
- 100 g of all-purpose flour
- 100 g of butter
- Nutmeg, to taste
- Fine salt, to taste
FOR THE FILLING:
- 500 g of zucchini
- 150 g of grated Parmigiano Reggiano
- Fine salt, to taste
- Black pepper, to taste
- Thyme, to taste
Preparation
- Start by preparing the béchamel: heat the milk in a small saucepan; in a large pan, melt the butter over low heat, then remove from the heat and add all the flour at once, stirring vigorously with a whisk. Return the roux to the heat over low flame and stir for a few minutes. Season with salt and add a pinch of nutmeg. Gradually add the hot milk to the mixture, stirring constantly. Cook over low heat for 5–6 minutes until the béchamel thickens.
- Using a mandoline, slice the zucchini into thin rounds and set them aside.
- Bring a very large pot of lightly salted water to a boil, then blanch the pasta sheets for one minute and place them on damp kitchen towels.
- Assemble your zucchini lasagna: take a 20×30 cm baking dish and spread a layer of béchamel on the bottom. Place the blanched pasta sheets on top, then spread another layer of béchamel, followed by a layer of zucchini, salt, pepper, thyme, and grated Parmigiano. Repeat the layers following the same sequence.
- Bake the zucchini lasagna in the oven at 200°C (392°F) for 35 minutes, then switch to the grill for 5 minutes. Remove from the oven when the top is golden, let it rest for 3–4 minutes, and serve.