Zucchini and Basil Lasagne

Zucchini and Basil Lasagne

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

  1. Top and tail the courgettes and cut them into 5mm (¼ inch) slices.

  2. Melt the butter and add a dash of oil, toss in the courgettes and coat in the butter and oil.

  3. Cook until very tender, 4-5 minutes approx. and add the chopped basil.

  4. Season with salt and freshly ground pepper. Set aside.

  5. First taste the zucchini and Béchamel Sauce, making sure they are delicious and well-seasoned.

  6. Blanch the lasagne in boiling salted water for a minute or so.

  7. Drain and lay on a tea towel until needed.

  8. 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).

  9. 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.

View the full recipe on Hannah's Substack


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