Vegetarian zucchini lasagna, the mouthwatering “white” recipe…
A dish famous all over the world for its layers of puff pastry filled with sauce, minced meat and stringy mozzarella cheese: I’m talking about them… lasagna!
Traditional in Italy, their origins are fought over by various cities, each with its own version. Over time, various additional versions to the traditional “red” ones have sprung up: white, with salmon, without mozzarella, vegetarian and even vegan!
Today I want to propose precisely a white version with zucchini that is super creamy, tasty but above all stringy as per tradition. So here is my recipe for vegetarian lasagna!
Ingredient:
- 1 liter (4 1/4 cups) milk
- 80g (1/3 cup) extra virgin olive oil
- 90g (3/4 cup) whole wheat flour
- 1 teaspoon salt
- Black pepper to taste
- Nutmeg to taste
- 3 zucchini (courgettes)
- 1 spring onion (green onion)
- 7 rectangular sheets of egg pasta (lasagna sheets)
- 250g (9 oz) mozzarella cheese
- Grated Parmesan cheese to taste
How to prepare Vegetarian zucchini lasagna:
- Prepare the béchamel sauce with the flour, oil, milk, salt, pepper and nutmeg: in a small saucepan add the oil and flour and mix well, then add the milk and keep stirring with a whisk so that no lumps form, after about 10 minutes it will start to thicken, at this point add the salt, pepper and nutmeg and let it simmer always stirring for another 2-3 minutes or until desired consistency.
- Cut the zucchini and put them in a nonstick pan with a chopped spring onion, salt and oil, brown them well for about 15-20 minutes. At this point put them in the béchamel sauce and mix everything.
- Now you can start making the layers of your white vegetarian lasagna. Spread a layer of zucchini béchamel sauce, arrange the sheets of pasta until covered, then more béchamel sauce and finally parmesan cheese and shredded mozzarella.
- Now the second layer: puff pastry, béchamel, parmesan and mozzarella.
- Now the last layer: puff pastry, béchamel and parmesan. Now everything is ready and you can proceed with baking in the oven at 200°C (400°F) for about 30-35 minutes.
- Let it rest for 5 minutes out of the oven, then serve it still hot and enjoy it in all its creamy goodness!
Bon Appétit!
