White lasagna with zucchini recipe of 30-11-2009 [Updated on 04-09-2018]
It was a while that I wanted to prepare white lasagna, as a first experiment I made these white lasagna with courgettes ... fantastic! I know it's not the time for courgettes, but I found a truck that sold fruit and vegetables that had fantastic courgettes ... so how can you resist the temptation to prepare these white lasagna? I tell you right away that the next variant will be with porcini mushrooms and parmesan cream ... I just have to find the time to develop the recipe and then I'll let you know: P I liked these white lasagna with zucchini a lot and they are a good alternative to classic lasagna with meat sauce;)
How to make white lasagna with zucchini
Prepare the béchamel.
Cook the lasagna sheets in salted water with a drizzle of oil. Cook the sheets according to the cooking indicated on the package.
Then lift the lasagna sheets with a foam and let them dry on a cloth.
Drain the mozzarella (if you keep it in the fridge for a day without water it is ideal) then cut it into thin slices. keep them aside.
Now all that remains is to assemble your lasagna.
Grease a baking tray and place a ladle of bechamel on the bottom and make a first layer of lasagna overlapping the edges. Cover with a little bechamel and cover with a layer of zucchini.
Add a layer of cooked ham and a layer of mozzarella.
Cover with a ladle of béchamel, one of courgettes, then ham and mozzarella.Continue alternating a layer of lasagna and the filling.Finally cover with the layer of lasagna.Cover the white lasagna with courgettes with the béchamel and sprinkle with Parmesan.
Place in the oven and bake at 180 degrees for about 30 minutes or until the surface of the lasagna is browned.
Allow the white baked lasagna with zucchini to cool before slicing and serving.
Here you will find the recipe for the classic baked lasagna