White Lasagna with Zucchini

Name: White Lasagna with Zucchini
Yield: Serves 4 servings
Cuisine: American
Ingredients: 10 lasagna noodles; 3 cups mozzarella cheese (about 400 grams); 1 1/2 cups grated Parmesan cheese (about 150 grams); 4 medium zucchini; 1 shallot; Olive oil; Salt; 3 1/3 cups milk (about 800 grams); 1/3 cup all-purpose flour (about 45 grams); 3 tablespoons butter (about 40 grams); Salt; Nutmeg

Elisabetta Radicchio @elisabettathequeen

Martina Franca

A great alternative—so delicate I could almost call myself a vegetarian!

Elisabetta Radicchio @elisabettathequeen

Martina Franca

A great alternative—so delicate I could almost call myself a vegetarian!

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Ingredients

Serves 4 servings

10lasagna noodles
3 cupsmozzarella cheese (about 400 grams)
1 1/2 cupsgrated Parmesan cheese (about 150 grams)
For the green cream:
4medium zucchini
1shallot
Olive oil
Salt
For the béchamel sauce:
3 1/3 cupsmilk (about 800 grams)
1/3 cupall-purpose flour (about 45 grams)
3 tablespoonsbutter (about 40 grams)
Salt
Nutmeg

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Steps

1

Wash and trim the zucchini. Cut them into large pieces and cook in a skillet with a drizzle of olive oil, shallot, and salt, adding water as needed.
2

Once cooked, blend the zucchini with an immersion blender until smooth. Set aside.
3

Make the béchamel sauce. Heat the milk. In a separate pan, melt the butter with the flour and salt. Gradually add the hot milk, whisking constantly to avoid lumps, until the sauce thickens slightly. Add nutmeg.
4

Spread a layer of béchamel sauce on the bottom of a baking dish. Layer as follows: lasagna noodle, zucchini cream, a sprinkle of Parmesan, mozzarella, and béchamel. Repeat until all ingredients are used. Top the final layer with plenty of béchamel and Parmesan.
5

Bake at 350°F (180°C) for about 25 minutes.
6

Let rest for 15 minutes before serving.