Lasagne di Zucchine (Lasagne with Courgettes)
Why not try the vegetarian option for a change with this Courgette Lasagne. It's so tasty and lots of fun to make, not to mention, very filling. You can substitute the courgettes for other vegetables such as mushrooms, artichokes, aubergines or asparagus. This recipe is featured on our Cookery Holiday in Tuscany.
Ingredients
- 250g Egg Pasta
- 1 kg Courgettes
- Extra Virgin Olive Oil
- 1 big White Onion
- Grated Parmesan Cheese
- Besciamella Sauce
- Salt
- Pepper
Directions
- Roll out the dough to prepare the lasagne and cut into large rectangles. For our pasta recipe see Pasta all'Uovo.
- Wash and clean the courgettes and cut them into small pieces.
Wash and chop the onion and add to the courgettes and mix together, let it rest for 5 minutes.
- Put the extra virgin olive oil in a pan and add the courgettes, onions, salt and pepper. Cook gently on a low heat stirring regularly. Remove from the heat and drain any excess oil then leave the mixture to rest.
- Cook the lasagne strips in generously salted hot water with a drop of olive oil. Once they've boiled for a couple of minutes drain and place the pasta strips on a dry cloth.
Cover the bottom of a large oven dish with a layer of the courgette mixture, add a layer of lasagna, another layer of courgettes, the bechamel sauce, grated parmesan, a layer of lasagna and so on. Finish with a layer of lasagna and some more parmesan. Bake in the oven at 180 degrees or about 20-30 minutes or until the top becomes golden.
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