Zucchini Lasagna with Bechamel Sauce: No Pasta, Tasty

Zucchini lasagna with white ragù: without pasta, light, tasty and perfect for a complete and healthy meal

Delicious and light courgette lasagna with béchamel sauce, vegetarian and perfect for a healthy and tasty meal

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:15

Interval: 00:15

TOOLS

1 frying pan(s), 1 frying pan(s), 1 frying pan(s) or refractory(s), 1 cutting board(s), 1 grater, 1 spatula(s), 1 colander, 1 whisk

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for zucchini lasagna:

– 2 pieces of Italian courgettes, sliced ​​0.5 cm thick

– 1/2 bunch of spinach – leaves only

– 1 large tomato(s), thinly sliced

– salt to taste

– pepper to taste

– olive oil to taste for grilling and greasing the pan or refractory

Ingredients White Sauce with Ricotta:

– 500 ml of milk

– 25 g unsalted butter

– 2 tablespoons of wheat flour

– salt to taste

– 1/2 cup(s) ricotta (without starch)

Ingredients TO ASSEMBLE:

– 200 g of Gruyere cheese (or mozzarella)

– grated parmesan cheese to taste, for sprinkling

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Cut the courgettes lengthwise into 0.5 cm thick slices.
3. Blanch the spinach in boiling water for a few minutes, drain well and season with salt and pepper.
4. Grate the Gruyere or mozzarella and the Parmesan.
5. Wash and cut the tomato(s) into thin slices.

PREPARATION:

Zuchinis:

1. Season the zucchini slices with salt and pepper.
2. In a pan greased with olive oil, heated over medium heat, grill the zucchini slices for about 2 minutes on each side.
3. Book.

White sauce with ricotta:

1. In a skillet, melt the butter over medium heat.
2. Add the wheat flour and cook, stirring constantly with a whisk, for about 1 minute, until a paste (roux) forms.
3. Add the milk little by little, stirring continuously with the whisk to avoid lumps forming.
4. Cook until the sauce begins to thicken.
5. Season with salt to taste.
6. Add the curd and continue stirring until you obtain a silky and slightly thick béchamel sauce.

Zucchini Lasagna With White Sauce – Assembly:

1. Preheat the oven to 200°C.
2. In a pan or refractory greased with olive oil, arrange a layer of grilled courgettes.
3. Cover with a little béchamel sauce.
4. Add a layer of spinach and then the tomato slices.
5. Sprinkle with grated Gruyere or mozzarella.
6. Repeat layers, for a total of 3 layers for each ingredient.
7. In the last layer complete with spinach and gruyere or mozzarella.
8. Sprinkle parmesan cheese on top.

Zucchini Lasagna with White Sauce – Baked and Gratinated:

1. Place in a preheated oven at 200°C.
2. Bake for about 15 minutes or until the top is golden and the cheese is melted and bubbly.

FINALIZATION AND ASSEMBLY:

1. Leave the Zucchini lasagna with béchamel sauce cool slightly before cutting into pieces and serving.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.