Spring Zucchini Lasagna
Ingredients – Serves 6-8
- 500g Zucchini
- 1 Shallot
- 1L Milk
- 100g Butter
- 500g Lasagna Sheets
- 500g Tomato Sauce
- 50g Parmigiano Reggiano
- 80g Flour
- 30g Extra Virgin Olive Oil
- Grated Pecorino Romano
Method
Prepare the béchamel by melting the butter in a pan and adding the flour.
Mix well and pour in the hot milk, wait for it to thicken and season with salt, pepper and cheese.
Soften the chopped shallot and add the tomato. Add salt and simmer gently for 15 minutes.
Cut the courgettes into long slices and assemble the lasagne by alternating pasta, béchamel, sliced zucchini, tomato and pecorino.
Cook in the oven at 180°C for 45-60 minutes.