Use zucchini instead of sheets of pasta for a new take on a classic dish, ideal for young and old alike.
Recipes
Creamy zucchini lasagna
Ingredients
- 3 medium zucchini
- 50 g grated parmesan cheese
- 100 g grated mozzarella cheese or similar
- 50 g grated scamorza cheese or similar
- 500 ml Borges Natura walnut drink
- 50 g butter
- 40 g flour
- Borges extra-virgin olive oil
- Nutmeg
Step by step
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Step 1
Wash the zucchini and slice very thinly (you could use a potato peeler). Arrange the zucchini strips on kitchen paper for a few minutes to soak up some of the water from the zucchini to make sure the lasagne isn’t too watery.
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Step 2
Melt the butter in a nonstick frying pan and stir in the flour. Cook for a few minutes and solely add the warm walnut drink, stirring all the while. Add a pinch of nutmeg and you’ll have your own homemade béchamel sauce.
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Step 3
Grease an oven dish with extra-virgin olive oil and arrange some zucchini strips on the bottom. Then add a mixture of the three cheese and pour some béchamel sauce on top.
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Step 4
Repeat with as many levels as necessary until you’ve used up all the zucchini, cheese and béchamel sauce. Top off with a layer of béchamel sauce and cheese and bake in a preheated oven for 30 minutes.
