Zucchini lasagna are a perfect first course made with simple yet appetizing ingredients. Discover the recipe, step by step!
Ingredients for the pasta
- Flour 00 300 g
- Eggs 3 (165 g) - (medium)
For the bechamel
- Whole milk 1 l
- Flour100 g
- Butter 100 g
- Nutmeg to taste
- Fine salt to taste
For the filling
- Zucchini 800 g
- Grana Padano DOP cheese 120 g - (grated)
- Extra virgin olive oil 80 g
- Basil 15 g
- Fine salt to taste
- Black pepper to taste
INSTRUCTIONS:
To prepare lasagna with zucchini, start with the fresh pasta:
place the flour in a bowl, make a well in the middle, add the eggs and stir the flour in with a fork . Once the liquid part is absorbed, start kneading by hand . Place on a pastry board and knead for around 10 minutes . Wrap it in plastic wrap once smooth and leave to rest at room temperature for at least 30 minutes
In the meantime prepare the bechamel: start by heating the milk and delicately melting the butter . Add the flour all in one go and stir with a whisk Pour in the hot milk after 1-2 minutes , stirring all the while to prevent lumps from forming. Continue stirring for around 5 minutes until the sauce takes on the right consistency. Once cooked, flavor with salt and nutmeg and cover with plastic wrap so as to avoid a skin from forming . Now prepare the zucchini: leave 20g. to one side for later, tip and thinly slice the remaining ones with a mandolin or with a sharp knife. Now tip the zucchini you left to one side and coarsely chop them up . Place them in the bowl of a mixer and add the previously washed basil, some salt and the oil. Blend the ingredients into a smooth and homogeneous cream with an immersion blender. Leave to one side .
Now take the piece of pasta dough and divide it in half; keep the half you are not using covered in the plastic wrap. Briefly knead the piece of dough with a pinch of flour and then feed it through the rolls of a pasta machine : start on the thickest setting and gradually work your way down to the thinnest one . Cut the resulting pasta sheets into rectangles that are roughly 9x16cm . Place your pasta sheets on a tray lined with a lightly dampened cloth .
Now you can compose the lasagna: take a baking tray and add a layer of bechamel on the bottom . Add the first layer of pasta sheets. Spread some more bechamel over it and add the zucchini pieces so that they are facing in the opposite direction from the pasta . Add salt, pepper and a sprinkling of grated cheese . Now add a few spoons of zucchini cream and proceed with another layer of pasta, bechamel , salt, pepper and cheese and lastly, the zucchini cream . Continue until you finish all the ingredients. Pour any remaining bechamel and zucchini cream over the last layer of zucchini, sprinkle with cheese : it is ready to be baked.
Bake lasagna with zucchini in a static oven preheated to 200' for around 40 minutes + 4-5 minutes under the grill for a nice and golden surface . Leave to rest for 5 minutes after baking, then sprinkle the basil over it and serve .
If you want to make your life easier you may buy from us the bechamel and the lasagna sheets, the result will be absolutely outstanding.
BUON APPETITO:)
Storage
Lasagna with zucchini can be stored in the refrigerator for a couple of days.
They can be frozen, best after baking.
Tips
Try adding some coarsely chopped nuts, like almonds or walnuts, or if you like, some chopped tomatoes in oil.