Traditional regional recipes of the riviera

Lasagna with zucchini and pesto sauce (Plat)

lasagna with zucchini and pesto sauce



4 People

- 3 Nice zucchini
- 2 tablespoons pesto Genovese
- 1 tablespoon olive oil
- 1 package precooked lasagna pasta
- 75 ml milk
- 75 g flour
- 30g butter
- Grated cheese
- Grated nutmeg
- Salt and pepper

Recipe provided by :

Lasagna with zucchini and pesto sauce

Preparation of the bechamel sauce:
Dissolve flour in milk, stirring with a whisk to avoid lumps.
Melt butter in a saucepan. When it begins to foam, add the milk mixture and flour. Let thicken over low heat, stirring constantly. Remove from heat once the sauce coats the spoon. Season with sen, pepper and a little grated nutmeg.

Wash zucchini and remove ends. The slice or shred in food processor.
Season with salt and pepper and zucchini, then add 2 tablespoons of pesto Genovese by mixing with a tablespoon of olive oil if necessary. Mix well.

Preparation of the dish of lasagne:
In the bottom of a baking dish pour the béchamel sauce.
Arrange a layer of cooked lasagna pasta without leaving voids.
Spread half the mixture zucchini / add pesto and bechamel sauce and grated cheese.
Repeat this sequence up to 2.3 times the gartinure finish.
Finish with a layer of lasagna dough and top with a generous white sauce, then add grated cheese.
Put the baking lasagna in the oven for 45 minutes at 180 ° C thermostat (thermostat 6). It's ready when the noodles are well browned!

Vue mer : crédit photo Aseed