Traditional Italian-American lasagna gets a French twist in this dish, which is loaded with rich, creamy bechamel sauce. Thinly-sliced courgettes (zucchini) add flavor and color.
- 5 sheets of pasta for lasagna (either home-made, or in ready-made square sheets)
- 800 grams courgettes (zucchini)
- 150 grams onions
- 80 grams butter or margarine
- bechamel sauce
- 2 tablespoons flour
- 1/2 liter milk
- 100 grams Parmesan cheese
- olive oil, to taste
- salt and nutmeg powder, to taste
- a few basil leaves
1. Prepare a bechamel sauce by adding milk slowly to cooked flour-butter mix, not too thick, and add a pinch of salt and nutmeg powder.
2. Put the thinly sliced courgettes together with the chopped onion, and cook them in a little olive oil. Butter a square pan, and place in it alternate layers of pasta and some bechamel with courgettes and Parmesan cheese, and then again pasta, etc., for five times. Add to the top layer of pasta, covered with bechamel and Parmesan cheese, a few pieces of butter or margarine and a few basil leaves. Cook in the oven till golden.
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