Lasagna Primavera

Name: Lasagna Primavera
Yield: Serves 5 to 6 servings
Cuisine: American
Ingredients: 9 oz fresh lasagna noodles (250 g); 2.2 lbs zucchini (about 1 kg); 2 tablespoons extra virgin olive oil; 2 cloves garlic; Salt, to taste; Black pepper, to taste; 4 oz sliced cooked ham (120 g); 2 1/2 cups lactose-free béchamel sauce (600 ml); 2 oz grated Grana Padano cheese (60 g)

Doris @IncucinaconDorotea

Piemonte, Italia

A lasagna that tastes like spring to me—super easy and a bit lighter than usual. It’ll really impress your guests and both kids and adults will love it!

Doris @IncucinaconDorotea

Piemonte, Italia

A lasagna that tastes like spring to me—super easy and a bit lighter than usual. It’ll really impress your guests and both kids and adults will love it!

Saved

Ingredients

Serves 5 to 6 servings

9 ozfresh lasagna noodles (250 g)
2.2 lbszucchini (about 1 kg)
2 tablespoonsextra virgin olive oil
2 clovesgarlic
Salt, to taste
Black pepper, to taste
4 ozsliced cooked ham (120 g)
2 1/2 cupslactose-free béchamel sauce (600 ml)
2 ozgrated Grana Padano cheese (60 g)

Saved

Steps

1

Wash and cut the zucchini into thin matchsticks. Sauté them in a skillet with olive oil and garlic until the liquid evaporates.
2

Season with salt and pepper, then let cool.
3

Cut the cooked ham into thin strips.
4

In a baking dish, spread a layer of béchamel sauce, then add a layer of lasagna noodles, more béchamel, zucchini, ham, and Grana Padano cheese.
5

Repeat for 4 layers, finishing with béchamel, zucchini, ham, and Grana Padano on top.
6

Cover with aluminum foil and bake in a convection oven at 350°F (180°C) for 27 minutes.
7

Remove the foil and broil for 7 minutes until golden.
8

Let rest for 6 minutes before serving.