The lasagna is a typical dish of Italy, offering an array of traditional recipes for each region.
Today with this recipe, we are proposing a different way to enjoy this dish, with the addition of zucchini and homemade béchamel sauce. The zucchini are well suited for any type of cooking and with the combination of many ingredients. A portion of this dish is the perfect quantity to be taken daily, and if you want, you can vary the recipe by adding other vegetables to your liking.
Instructions
- Take a saucepan and melt the butter on medium heat (1), then add the flour and stir with a ladle (2). After this step, pour the warm milk gradually, stirring constantly (3), until it will not form a smooth mixture. Leave aside in a bowl.
- Thoroughly wash zucchini (4), after place it on a cutting board with grater and crumble into julienne (5). Then leave aside in a plate (6).
- Pour into a medium-size nonstick skillet three tablespoons of extra virgin olive oil (7) and the whole cloves of garlic, peeled (8). Let cook on medium heat for five minutes and then add the zucchini worked previously (9).
- Now, add salt (10) and mix thoroughly with a spoon (11). Let cook for about fifteen minutes, covering with a lid (12). Once cooked, remove the garlic with a spoon.
- Now transferred the zucchini from the pan into a bowl (13) and join the béchamel sauce prepared earlier (14). Mix thoroughly all ingredients and put to one side in the same container (15).
- After filling a pot to medium-sized water, add a tablespoon of extra virgin olive oil (16) and once boiling, put to cook the lasagna sheets of dried (17) for about ten minutes over high heat. Once cooked, with a copper flake, transferred the sheets on a flat plate. Soak up the water, placing the lasagna on a clean cotton cloth (18).
- In a rectangular baking casserole, pour inside a tablespoon of extra virgin olive oil and place the first sheet of pasta cooked previously (19). Now with a spoon, stuffed the pasta with the mixture of zucchini and béchamel worked previously (20) and cover again with another sheet (21). Repeat the same operation for the remaining layers you have, ending with the filling of zucchini and béchamel. At this point, put to cook in a preheated oven at 150 degrees for about thirty minutes. Once ready, served in nice diner, accompanying the dish of good fruity light red wine or a white wine with citrus flavors.
