Lasagne alle Zucchine

Name: Lasagne alle Zucchine (Lasagne with Zucchini)
Total time: 2 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Béchamel sauce made with 3 cups milk; ⅛ teaspoon nutmeg; Freshly ground pepper; ¾ cup freshly grated Parmigiano-Reggiano; 3 pounds zucchini (if yellow zucchini are available use half green and half yellow); 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 teaspoon garlic, finely chopped; ½ teaspoon fresh thyme, finely chopped or ¼ teaspoon dried thyme leaves; 1 tablespoon parsley, finely chopped; Lasagne sheets made with 2 eggs and 1 ½ cups flour; Salt

Lasagne with Zucchini

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

For an elegant, satisfying, vegetarian meal, this very fine, lighter lasagne fits the bill perfectly, as long as you use homemade pasta that is. Using store-bought pasta here would be a waste of time and ingredients.

Ingredients

3 pounds zucchini (if yellow zucchini are available use half green and half yellow)
2 tablespoons extra virgin olive oil

Europe
Italy
Main course
Pasta
Vegetarian
Mediterranean

Method

Wash the zucchini and cut into ¼-inch thick half circles.
Put the olive oil, butter and garlic in a 12-inch skillet over medium high heat. When the garlic begins to sizzle, ad

Ingredients

Method

Photos