Zucchini lasagna
Zucchini lasagna recipe in the zucchini category
Recipe ingredients:
- Bechamel:
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups milk, heated
- Freshly grated nutmeg
- Salt and pepper
- Filling:
- 2 tablespoons unsalted butter
- Extra virgin olive oil
- 2 cups sliced onions
- 1 tablespoon minced garlic
- Salt and pepper
- Minced fresh oregano
- 6 zucchini, trimmed, cut lengthwise into 1/4 inch slices
- 4 sheets instant lasagna
- 6 ounces fresh mozzarella, sliced
- 1 cup grated parmesan cheese
Recipe method:
- Make bechamel:
- Heat milk just until small bubbles form around edges.
- In a saucepan over moderately low heat melt butter.
- Add flour and whisk mixture over moderately low heat for 2 minutes.
- Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes.
- Season with nutmeg, salt and pepper.
- Make filling:
- In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat.
- Add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown.
- Season to taste with salt and pepper.
- Preheat oven to 450 degrees.
- Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets.
- Roast 20 minutes, until soft.
- In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry.
- Assemble lasagna:
- Reduce oven temperature to 375 degrees F.
- In a well buttered 9 inch square baking dish, spread 1/4 cup bechamel sauce.
- Top with a lasagna noodle.
- Spread with another 1/4 cup bachamel.
- Layer on one third each of onion mixture, zucchini slices and mozzarella.
- Top with 1/4 cup bechamel, 1/4 cup parmesan and a lasagna noodle.
- Repeat to make 2 more layers, finishing with bechamel and parmesan.
- Dot with remaining butter.
- Cover loosely with foil and bake 10 minutes.
- Uncover and bake 20 minutes more, or until top is golden and filling is bubbling.
- Let stand 5 minutes before serving.
Tags: lasagna, recipe, zucchini, recipes, cooking