Ingredients
Lasagne
- 9 sheets of homemade lasagne (see recipe below)
- 900g (2lbs) zucchini, thinly sliced
- 25g (1oz / ¼ stick) butter a dash of olive oil salt and freshly ground pepper
- 900ml (1 ½ pints/3 ¾ cups) well-seasoned Béchamel Sauce (triple the recipe below)
- 150g (5oz) Parmesan cheese (preferably Parmigiano Reggiano)
- Freshly grated salt and freshly ground pepper
- 10-20 basil leaves, depending on size
- Lasagne dish - Makes 1 large rectangular lasagne dish, 25 x 30.5cm (10 x 12 inches) or 2 small dishes 20.5 x 25cm (8 x 10 inch)
Bechamel Sauce
- 300ml (½ pint/1 ¼ cups) milk
- A few slices of carrot
- A few slices of onion
- A small sprig of thyme
- A small sprig of parsley
- 3 peppercorns
- 45g (1 ½ oz) Roux (see below)
- Salt and freshly ground pepper
Roux
- 110g (4oz/1 stick) butter
- 110g (4oz/scant 1 cup) flour
Directions
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Top and tail the courgettes and cut them into 5mm (¼ inch) slices.
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Melt the butter and add a dash of oil, toss in the courgettes and coat in the butter and oil.
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Cook until very tender, 4-5 minutes approx. and add the chopped basil.
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Season with salt and freshly ground pepper. Set aside.
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First taste the zucchini and Béchamel Sauce, making sure they are delicious and well-seasoned.
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Blanch the lasagne in boiling salted water for a minute or so.
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Drain and lay on a tea towel until needed.
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Spread a little Béchamel Sauce on the base of a lightly buttered gratin dish, sprinkle with a little grated Parmesan cheese, cover with strips of lasagne, more sauce, a sprinkling of Parmesan, half the courgettes and basil. Next another layer of lasagne and repeat the previous layer. Cover the final layer of lasagne with sauce and a good sprinkling of Parmesan cheese. (Make sure all the lasagne is coated with sauce).
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Bake in a preheated moderate oven 180°C / 350°F / Gas Mark 4 for 10-15 minutes approximately or until golden and bubbly on top. If possible, leave to stand for 5-10 minutes before cutting to allow the layers to compact. Serve with a good green salad.
