Summer Vegetable Lasagna with Zucchini

Now is the time for zucchini to ripen, and if you are even a little bit of a gardener or know someone who enjoys it, it wont be hard for you to get homegrown zucchini. You can prepare many delicious dishes from them, but this time I suggest a recipe for an easy vegetable lasagna that the whole family will enjoy. You can serve it as a main dish or offer it as a side to meat or fish.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 1 piece Egg, fresh

Béchamel sauce

  • pieces Butter, unsalted

  • 1 spoon Flour, Wheat, bread flour

  • 3 dl Milk, whole milk

  • pieces Salt, table

  • 2 piece Small pumpkins

  • 300 g Cheese, edamame

  • pieces Tomato sauce, without salt

  • pieces Butter, unsalted

Steps

  1. Cut the zucchini lengthwise into thin slices, salt them, and let them sit for 10-15 minutes to release water and soften.

  2. Prepare the béchamel sauce by frying a tablespoon of flour in butter. Once the flour turns golden, slowly pour in the milk and add salt, pepper, and nutmeg. Cook while stirring until the sauce thickens. Cool to lukewarm, then mix in an egg.

  3. Add a few tablespoons of tomato puree to the bottom of the baking dish (enough to cover the entire bottom) and layer the zucchini slices on top, after drying them with paper towels.

  4. Add a few tablespoons of béchamel sauce on top of the zucchini, then tomato sauce, and finally grated cheese. Repeat the layering process until the baking dish is filled and all ingredients are used. The top layer should be grated cheese.

  5. Before placing the lasagna in the oven, distribute a few pieces of butter on top. Bake at 180 degrees Celsius for about 40 minutes.

Nutrition Information (Per 100g)

  • Calories: 186.68 kcal
  • Fat: 12.79 g
    • Saturated Fat: 7.79 g
  • Carbohydrates: 2.79 g
    • Sugars: 0.44 g
  • Protein: 12.79 g
  • Fiber: 0.44 g

Advice

The lasagna tastes good both warm and cold. The lasagna can be prepared/assembled one day in advance and stored in the refrigerator. The next day, take it out of the refrigerator and bake it for 50 minutes in an oven preheated to 180 degrees Celsius.