He creatively combines courgettes, or zucchini as we call them in the US, and a Béchamel sauce for a
twist on an all time favorite comfort food–lasagna. If zucchini isn’t your thing, you can substitute this with a vegetable of your choice such as
mushrooms, artichokes, eggplant, or asparagus. Chef Simone’s vegetable lasagne is made with alternate
layers of
wide pasta, vegetables, cheese, and a bechamel sauce.
Remember lasagna is a
dish that taste even better the next day so you have a very good reason
to extend your date.
Lasagne di Zucchine
Recipe courtesy of Chef Simone, Tours of Italy
Check out the web site: Cooking Course in Tuscany for delicious cooking classes with Oliver!
Ingredients:
- 1 box of egg pasta
- 2.2 pounds Zucchini or Courgettes, cut into small pieces
- Extra virgin olive oil
- 1 large white onion, diced
- 2 cups of fresh, grated parmesan cheese
- Salt and Pepper to taste
Béchamel Sauce
- 3 cups of hot milk
- 3 parsley stalks
- 1 bay leaf
- 10 whole black peppercorns
- 1/4 tsp mace (or nutmeg)
- 1 slice onion, 1/4 inch thick
- 3 tablespoons butter
- 3/4 oz plain flour
- salt and pepper to taste
- 5 oz unsalted butter
- 3 1/2 oz all purpose flour
- salt & pepper to taste
Béchamel Sauce
- Place the milk in a small saucepan and add the parsley stalks, bay leaf, nutmeg, onion and peppercorns.
- Place the saucepan over a low heat and let it slowly come up to simmering point, which will take about 5 minutes.
- Remove the saucepan from the heat and strain the milk into a bowl, discard all flavourings.
- Take the pan and add the butter, melting gently – don’t over heat and let it brown, as this will affect the colour and flavour of the sauce.
- When the butter melts, over medium heat, add the flour. Using a small pointed wooden spoon, stir vigorously to make a smooth, glossy paste.
- Next begin adding the infused milk a little at a time – about 1 oz – stirring vigorously. When the milk is incorporated, add the next ounce. Continue incorporating each bit of liquid before you add the next. When half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.
- Turn the heat down to its lowest setting and let the sauce simmer for 5 minutes, whisking from time to time.
- While that’s happening, season with salt and freshly milled black pepper to taste.
- If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.
Preparing the Zucchini and Cooking the Pasta
- Preheat the oven to 350 degrees.
- Wash and clean the courgettes/zucchini, cut into small pieces.
- Dice the onion and add to the courgettes and toss together, let it rest for 5 minutes
- Heat a skillet over low heat. When hot, add olive oil to the pan, add courgettes, onions, salt and pepper
- Start cooking gently on a low heat, mixing regularly
- Remove skillet from the heat and drain any excess oil then leave the mixture to rest
- Cook the lasagna strips in generously salted hot water
- Add a splash of oil
- When they’re cooked, remove from the water and place on a dry cloth
Preparing the Lasagna
Take a 9 x 13 lasagna pan and build the lasagna in layers
- Start with 1/3 of Bechamel sauce and top with 1/3 of noodles
- Top this with 1/2 of the zucchini mixture and 1 cup of Parmesan cheese.
- Top with1/3 of noodles
- Next 1/3 of sauce and the rest of the zuchinni
- End with 1/3 of noodles, 1/3 of the sauce and sprinkle 1 cup of Parmesan on top.
- Bake
covered at 350 degrees for 30 minutes. (does this need to be covered
with aluminum foil. Uncover and cook for another 10 minutes. - Remove from oven and allow to cook for about 10 mintures before serving.
