Zucchini and bechamel lasagna


For the bechamel sauce
1 liter whole milk
100 grams all purpose flour 
50 grams butter
3 tablespoons parmesan cheese
1/4 teaspoon freshly grated nutmeg

For the lasagna
1 1/2 fresh lasagna pasta, ready to cook
6-7 zucchini, cut lenghwise into 1/4-inch-thick slices
about 200 grams sweet provola cheese sliced
1 packed parmesan cheese ( wwithout 3 tablespoons that already used for bechamel souce)
1 glass vegetable broth
1/4 shallop finely chopped
olive oil

Heat 1 tablespoon oil in a large pot, over medium-high heat. When oil shrimmers, add shallop and cook, stirring occasionally, until translucent, about 2 minutes. Then add the zucchini slices and cook for about 15 minutes, stirring occasionally and dilute with broth if needed.
Meanwhile prepare bechamel souce:
In a medium saucepan, melt butter over high heat. Add flour and coock, whisking constantly, until roux is golden brown, about 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from the heat and stir nutmeg, parmesan cheese and salt. Cover the surface with plastic wrap to conserve.
Preheat oven to 375-380° F.
Spread some bechamel along the bottom of a 9-by 13-inches baking dish, place 1 single layer of fresh pasta over the souce. Top with more bechamel and 1 layer of zucchini. Finish with some sliced of provola cheese and parmesan cheese.

Repeat with anoter layer of psta and continue until you finish all the ingredients, you better finish the last layer with the parmesan cheese. Sprinkle with sone butter pieces.
Cover with foil and bake 20 minutes.

Remove the foil and bake for 20 minutes more, until cheese is goldenin places and lasagna is bubbling along the edges.

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