Ingredients:
🍝 Lasagne sheets (fresh or dried) – 12-15 sheets, depending on the pan
🧀 Ricotta – 250g (for a smooth cream)
🧀 Mozzarella – 250g (for a stringy deliciousness)
🧅 Onion – 1 (for a hint of flavour)
🥒 Zucchini – 4 (preferably young, for a more delicate flavour)
🍅 Tomato puree – 500ml (for a light sauce base)
🧴 Olive oil – 2 tbsp (for sautéing the vegetables)
🧈 Butter – 30g (for the béchamel)
🌾 Flour – 30g (for the béchamel)
🧴 Milk – 500ml (for a creamy béchamel)
🧂 Salt and pepper – to taste
🌿 Fresh basil – a few leaves (for decoration and flavour)
🧀 Grated parmesan – to taste (for a golden and tasty crust)
Step by step preparation:
1️⃣ Prepare the vegetables:
Wash and cut the courgettes into thin rounds, then sauté them in a pan with a little olive oil and the finely chopped onion. Cook for about 10 minutes until the courgettes are soft and slightly golden. Add salt and pepper.
2️⃣ Prepare the béchamel sauce:
In a saucepan, melt the butter, add the flour and stir to form a roux. Slowly add the milk, continuing to stir to avoid lumps. Cook for 5-7 minutes until the sauce becomes thick and creamy. Season with salt and pepper.
3️⃣ Assemble the lasagna:
In a baking dish, start by spreading a thin layer of tomato puree on the bottom. Then arrange the lasagna sheets, cover with a little béchamel and add a layer of sautéed courgettes and ricotta. Repeat the process until you run out of ingredients, finishing with a layer of béchamel and a generous sprinkling of grated parmesan.
4️⃣ Cooking:
Cover the baking dish with aluminium foil and cook in a preheated oven at 180°C for 30 minutes. Then remove the aluminium foil and cook for another 10-15 minutes, until the surface becomes golden and crispy.
5️⃣ Finishing:
Before serving, garnish with fresh basil for a touch of freshness.
Final tip:
If you want an even tastier touch, you can add some black olives or toasted pine nuts for a crunchy and tasty note.
