Zucchini Lasagna
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter4 tbsps
Flour2 cups
Milk (heated)1
Salt2 cups
Onion (sliced)1 tbsp
Garlic (minced)1 cup
Grated Parmesan CheeseDirections:
1
Make bechamel: Heat milk just until small bubbles form around edges
2
In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes
3
Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes
4
Season with nutmeg, salt and pepper
5
Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper
6
Preheat oven to 450 degrees
7
Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets
8
Roast 20 minutes, until soft
9
In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft
10
Drain and pat dry
11
Assemble lasagna: Reduce oven temperature to 375 degrees F
12
In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce
13
Top with a lasagna noodle
14
Spread with another 1/4 cup bechamel
15
Layer on one-third each of onion mixture, zucchini slices and mozzarella
16
Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle
17
Repeat to make 2 more layers, finishing with bechamel and Parmesan
18
Dot with remaining butter
19
Cover loosely with foil and bake 10 minutes
20
Uncover and bake 20 minutes more, or until top is golden and filling is bubbling
21
Let stand 5 minutes before serving