Use zucchini instead of sheets of pasta for a new take on a classic dish, ideal for young and old alike.
Creamy zucchini lasagna
- 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
Step by step
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.
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.
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. 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.