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Zucchini Lasagne

Photo by Alessandra Zecchini©

The photo is not very good, in fact I thought that I wasn't going to put this recipe here, as it is really basic, but if you have a veggie garden with lots and lots of zucchini you are probably looking at different ways to cook them...

I used Barilla pre-cooked egg lasagna sheets.

Cut the zucchini (green, yellow or a mixture of both) into slices and place in a pan with a little olive oil and a garlic clove. Cook stirring often and then add salt and a little tomato passata.

Set aside and make a white sauce with 2 tbsp of plain flour, 500 ml of milk, 50 g of butter, and then salt, pepper and freshly grated nutmeg to taste.

Put a little white sauce in the bottom of a lasagna dish, add a layer of lasagne, one of zucchini, and one of white sauce. Sprinkle with grated parmesan cheese. Repeat until you have finished all the ingredients, making as many layers as possible.

Put very little white sauce between layers, leave most to put on the top, or the lasagne will dry out while baking.

Bake on medium for about 30 minutes, then let it cool down for at least 15 minutes before cutting.

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Comments

  1. PamMarch 23, 2010 at 6:42 AM

    It looks mouthwatering! I haven't made lasagna in a long time and this sounds like the recipe to try!

    ReplyDelete
  2. CDCMarch 23, 2010 at 8:04 AM

    what a great alternative to the usual lasagna! with summer coming, and all the fresh produce, this will be a good one to try!

    ReplyDelete
  3. AlessandraMarch 24, 2010 at 6:14 AM

    Thank you ladies, I hope that you will like it as mush as my family did! :-)

    ReplyDelete

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