Lasagna with zucchini and pesto
calories: high
category: pasta
cost: medium
difficulty: medium
preparation time: 120
Ingredients
Lasagna 500 gr.
Butter 100 gr.
Flour 100 gr.
Milk 1 litre
Salt to taste
Pepe to taste
Nutmeg a pinch
Basil 1 handful
Garlic 2 cloves
Parmisan cheese 1 tablespoon
Pecorino cheese 1 tablespoon
Sale a pinch
Extra virgin olive oil as required
Zucchini 6 small ones
Onions 2 medium ones
Mozzarella cheese 1
Grated Grana Padana cheese 60 gr.
Smoked bacon 200 gr.
See our
Wine Tips
for your meals
Butter 100 gr.
Flour 100 gr.
Milk 1 litre
Salt to taste
Pepe to taste
Nutmeg a pinch
Basil 1 handful
Garlic 2 cloves
Parmisan cheese 1 tablespoon
Pecorino cheese 1 tablespoon
Sale a pinch
Extra virgin olive oil as required
Zucchini 6 small ones
Onions 2 medium ones
Mozzarella cheese 1
Grated Grana Padana cheese 60 gr.
Smoked bacon 200 gr.
See our
Wine Tips
for your meals
Preparation For the bechamel sauce: Melt the butter and add the flour little by little, stirring all the time with a wooden spoon until the mixture turns golden brown. Add the milk a little at a time using a whisk whipping all the time to prevent lumps from forming. Lastly add the salt and pepper and a pinch of nutmeg. .
For the pesto: Crush the basil leaves together with the pine nuts, garlic and a little salt. Add the cheeses and mix everything together well adding a little oil.
Cut the zucchini into small cubes and slice the onions. Sauté them in a pan together with the smoked bacon until the mixture is mixed together well.
Pour a thin layer of bechamel sauce onto the bottom of an oven-proof dish, the first layer of lasagna and another thin layer of pesto. Spread the zucchini with the onions and bacon evenly and add the Grana cheese and the Mozzarella cut into small cubes.
Cover everything with the bechamel sauce and another layer of lasagna. Continue in the same way until all your ingredients have been used up. End up with a thin layer of pesto and cover all with the béchamel and small pieces of butter. Preheat your oven to 180° and bake for 25/30 minutes until the top gets brown.
Serve hot and Buon Appetito from Chefalme! The Chef's tips If you are using homemade lasagna, lay the squares delicately in the oven-proof dish. If, on the other hand, you are using the dry kind, boil them in plenty of salted water for a few minutes, then lay them out separately on a kitchen cloth to dry. Curiosity In Roman days a dish similar to lasagne (called lagana) was much in favour. The great orator Cicero was most taken with it especially as he grew older as it was a very soft recipe and he had no problems in eating it.
For the pesto: Crush the basil leaves together with the pine nuts, garlic and a little salt. Add the cheeses and mix everything together well adding a little oil.
Cut the zucchini into small cubes and slice the onions. Sauté them in a pan together with the smoked bacon until the mixture is mixed together well.
Pour a thin layer of bechamel sauce onto the bottom of an oven-proof dish, the first layer of lasagna and another thin layer of pesto. Spread the zucchini with the onions and bacon evenly and add the Grana cheese and the Mozzarella cut into small cubes.
Cover everything with the bechamel sauce and another layer of lasagna. Continue in the same way until all your ingredients have been used up. End up with a thin layer of pesto and cover all with the béchamel and small pieces of butter. Preheat your oven to 180° and bake for 25/30 minutes until the top gets brown.
Serve hot and Buon Appetito from Chefalme!
