Zucchini Lasagna

 

Zucchini Lasagna is a tasty and original interpretation of the classic Italian dish. Fresh zucchini, diced and combined with creamy béchamel sauce, flavorful smoked cheese, and the bold taste of grated Parmesan, create a burst of flavors that will delight your palate. This recipe allows you to prepare rich and succulent lasagna, perfect for a special lunch or dinner. Get creative with layers of fresh pasta, zucchini, cheese, and béchamel, and get ready to enjoy an irresistible dish.

Ingredients:

- 4-5 medium zucchini, diced

- 300g smoked scamorza cheese (or other preferred cheese), diced or grated

- 300g fresh pasta sheets (pre-packaged)

- 100g grated Parmesan cheese

- 2 tablespoons extra virgin olive oil

- 1 shallot, finely chopped

- Salt, to taste

 

Ingredients for Béchamel Sauce:

- 500ml milk

- 50g butter

- 50g flour

- Salt and pepper, to taste

 

Instructions:

1. Preheat the oven to 180°C and prepare a rectangular baking dish by greasing it with butter.

2. In a pan, heat the extra virgin olive oil and add the finely chopped shallot. Sauté over medium heat until the shallot becomes translucent.

3. Add the diced zucchini to the pan with the shallot and cook for approximately 5 minutes, until they are tender but still slightly crisp. Season with salt.

4. Prepare the béchamel sauce: In a pot, melt the butter over medium heat. Add the flour and whisk until you obtain a smooth mixture (roux). Gradually pour in the milk while continuously stirring to avoid lumps. Continue cooking over medium-low heat, stirring constantly, until the béchamel thickens. Season with salt and pepper.

 

5. Now it's time to assemble the lasagna. Cover the bottom of the baking dish with a thin layer of béchamel sauce. Place a layer of fresh pasta sheets, then evenly distribute the diced zucchini on top of the pasta. Add the diced or grated smoked scamorza cheese and generously sprinkle with grated Parmesan.

6. Continue layering the ingredients, alternating between fresh pasta sheets, zucchini, smoked scamorza cheese, and béchamel sauce. Make sure to finish with a generous layer of béchamel sauce and a plentiful sprinkle of grated Parmesan on top.

7. Cover the baking dish with aluminum foil and bake the lasagna at 180°C for approximately 25-30 minutes, or until the surface becomes golden and crispy.

8. Once cooked, remove the lasagna from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld together and help to slice the portions without them falling apart.

9. Serve the hot Zucchini Lasagna, cutting it into slices and garnishing with a generous sprinkle of fresh grated Parmesan.

Get ready to savor a dish of creamy and flavorful lasagna, with the delicate taste of zucchini, smoked cheese, and homemade béchamel sauce.

Enjoy!❤️