How to prepare zucchini lasagna following our easy (and delicious) recipe
Zucchini lasagna is a healthy and tasty alternative to the original recipe that can be served in small portions also as a side dish! The secret to being delicious and soft is that of cut the courgettes lengthwise into very thin slices so that they become soft during cooking, absorbing the other flavors.
Zucchini lasagna: with or without tomato?
Before you start cooking the zucchini lasagna you will have to choose which way to go. Zucchini lasagna with tomato sauce it is more like the classic recipe and it is perfect as first course. The white zucchini lasagna, on the other hand, is ideal to be eaten as a side dish and can be enriched with one cover of breadcrumbs, parsley and olive oil. If you choose this path, increase the béchamel doses and cheese to prevent it from drying out during cooking.
Zucchini lasagna: the easy recipe
Ingredients
6 courgettes, 500 g of bechamel, 250 g tomato sauce, 400 g mozzarella, 5 tablespoons of grated Parmesan cheese, 10 slices of provola, extra virgin olive oil, salt, basil
How zucchini lasagna is made
Wash the courgettes, remove the ends and cut them lengthwise into thin slices. Cook them on the plate or fry them in hot oil and set them aside. Put the sauce on the fire and let it reduce a little. Turn off and let cool. Now take the pan, butter it and arrange a thin layer of bechamel. On this place the courgettes, salt them and proceed with a layer of tomato sauce, one of bechamel, a little squeezed mozzarella and the cheeses. Proceed with a new layer of zucchini and go on like this until the pan is full. Cook for 20 minutes in a preheated oven at 180 ° C and serve when they are warm.
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