Receta Courgette Lasagna
Ingredientes
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Direcciones
- Make bechamel: Heat lowfat milk just till small bubbles form around edges. In a saucepan over moderately-low heat heat butter, add in flour and whisk mix over moderately-low heat for 2 min. Slowly stir in lowfat milk and bring to a simmer, whisking constantly for 5 min. Season with nutmeg, salt and pepper.
- Make filling: In a large skillet heat 1 Tbsp. each of butter and extra virgin olive oil over moderate heat, add in onions and garlic and cook, stirring occasionally, 20 min or possibly till golden; season to taste with salt and pepper.
- Preheat oven to 450 degrees. Brush courgette with extra virgin olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 min, till soft.
- In a large pot of boiling, salted water cook noodles for 3 min, or possibly till soft. Drain and pat dry.
- Assemble lasagna: Reduce oven temperature to 375 degrees. In a well-buttered 9-inch square baking dish, spread 1/4 c. bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 c. bechamel. Layer on one-third each of onion mix, courgette slices and mozzarella. Top with 1/4 c. bechamel, 1/4 c. Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter.
- Cover loosely with foil and bake 10 min. Uncover and bake 20 min more, or possibly till top is golden brown and filling is bubbling. Let stand 5 min before serving.
- This recipe yields 6 to 8 servings.