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Zucchini lasagna and Genoese pesto

Pasta60 minutes4-6 people350 calories
1/52/53/54/55/5 (12 votes)
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By Ascen Jimenez

Zucchini lasagna

It's today Lasagna, but a lasagna in which the color green predominates. Bring zucchini and, to make it richer, we are going to sauté it previously in the glass.

We will also put Genoese pesto, an ingredient that will serve us both to give flavor and to hydrate the sheets of fresh pasta.

You can buy that fresh pasta in the supermarket, in the refrigerated section, or prepare it at home following this recipe.

Zucchini lasagna and Genoese pesto

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A lasagna with pesto and zucchini as the protagonists.

Zucchini lasagna and Genoese pesto
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 350
  • Rations: 4-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the zucchini:

  • 1 chive
  • 25 g olive oil
  • 1 garlic clove
  • 550 g of zucchini (zucchini weight once peeled)
  • Sal Island

For the bechamel:

  • A little less than 1 liter of milk
  • 80 g flour
  • Nutmeg
  • Sal Island
  • 25 g of butter (can be substituted for about 20 g of oil)

Plus:

  • Some fresh pasta sheets for lasagna
  • Genoese pesto
  • Grated cheese (Parmesan or other)

Preparation

  1. We put the chives cut in half in the glass. We program 3 seconds, speed 6. We lower with the spatula what has remained on the walls of the glass.

  2. We add the oil and the garlic clove. We program 3 minutes, 120º, speed 1. 

  3. Add the zucchini and a little salt. We program 8 minutes, 120º, left turn, spoon speed. We remove the zucchini with the help of a strainer and reserving the liquid. We remove the garlic clove.

  4. Without having to wash the glass, we prepare the béchamel.

  5. We press the weight button and pour the liquid that we have just collected into the glass. Now we add the milk until we reach the liter. 

  6. Add the flour, salt and nutmeg. We program 12 minutes, 90º, speed 4.

  7. Add the butter or oil and program 20 seconds, speed 4.

  8. Assemble the lasagna on an oven-safe tray. In the base we put a little bechamel and then we cover the base with some sheets of pasta.

  9. We spread that pasta with a couple of tablespoons of Genoese pesto and over the pesto we distribute a part of the zucchini.

  10. We put a little bechamel and cover everything with more sheets of pasta. We repeat these steps until our ingredients are finished, taking into account that we will end up covering with pasta and then with béchamel.

  11. We grate cheese on the surface and bake at 180º for approximately 30 minutes.

More information - Authentic Genoese pesto, How to make fresh egg pasta


Discover other recipes of: General

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