Pesto and Zucchini Lasagna – Italian recipes by GialloZafferano

To make the pesto and zucchini lasagna, initially cut the zucchini and slice them with a mandolin 1 to get extremely thin pieces 2 Heat a drizzle of oil in a pan and include the zucchini 3

Prepare over high heat for about 5 minutes 4 When golden, season with salt 5 and pepper, then reserved. Proceed to preparing the béchamel sauce: heat the milk in a pot 6

In another pot, melt the butter over low heat 7 then include the flour at one time 8 and stir up until you get a roux 9

At this moment, put the hot milk in 2 or 3 additions 10 and continue stirring over medium heat with a whisk 11 When it has actually thickened, eliminate the béchamel sauce from the heat 12 cover with cling wrap in contact with the surface area, and let it cool to space temperature level.

Now concentrate on the pesto: put the basil leaves, cleaned and dried, in a mixer together with the oil 13 and mix for a couple of seconds 14 then include the clove of garlic, grated Parmigiano Reggiano PDO and grated Pecorino 15

Include the pine nuts 16 and mix once again up until you get a smooth consistency 17 You are all set to put together the lasagna: spread out a spoonful of béchamel sauce on the bottom of a baking meal 18

Lay 3 sheets of pasta somewhat overlapping 19 then cover with a bit more béchamel sauce 20 and include some zucchini 21

Disperse a couple of dollops of pesto 22 and spray with a tablespoon of grated Parmigiano Reggiano PDO 23 then cover with another 3 sheets of pasta 24 Repeat the series of active ingredients to develop an overall of 4 layers of pasta.

Cover with béchamel sauce, zucchini, pesto, and a lot of grated Parmigiano Reggiano PDO 25 Bake in a preheated fixed oven at 400 ° F for 35 minutes, then switch on the grill and continue baking for another 5 minutes 26 Eliminate the pesto and zucchini lasagna from the oven and let it cool somewhat before serving 27!