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First prepare the béchamel sauce: melt the butter in a heavy-bottomed saucepan, add the flour all at once and mix very well, then add the hot milk and cook, always continuing to mix, until you obtain a thick and smooth sauce: season with salt, nutmeg and, if you like, a little pepper and leave aside.
Clean the courgettes and cut them into slices, then fry them in plenty of hot oil, draining them on kitchen paper when they are lightly golden.
Dice the scamorza, then grate the provolone with a grater with large holes.
Assemble the lasagna: spread a little béchamel on the bottom of the pan, then start composing the layers, alternating pasta (remember, if you bought the one that needs to be pre-cooked, don’t forget that step), courgettes, cheeses (scamorza, provolone and parmesan), basil and béchamel.
Top with the remaining béchamel and parmesan and bake for 25-30 minutes or until golden in a fan oven preheated to 200°C.
The lasagna alla Nerano is ready, all you have to do is serve it.
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