Lasagna with Zucchini, Pesto and Lemon Recipe

Peanuts

Sesame

Ingredients

FOR THE FILLING

1 kg Zucchini Zucchini

2 Cloves of garlic Cloves of garlic

qb Extra virgin olive oil Extra virgin olive oil

q.b. Sale Sale

to taste Pepper Pepper

FOR THE BÉCHAMEL SAUCE

1 l Soy milk without sugar or flavourings Soy milk without sugar or flavourings

90 g Flour 0 Flour 0 or: 90 g Wholemeal flour

80 g Extra virgin olive oil Extra virgin olive oil

q.b. Sale Sale

FOR THE PESTO

80 g Pine Nuts Pine Nuts

60 g Basil Basil

60 g Grated vegetable Grated vegetable

1 Clove of garlic Cloves of garlic

6 tablespoons extra virgin olive oil extra virgin olive oil

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2 Ice cubes Ice cubes

OTHER INGREDIENTS

12 Lasagna Pasta (Eggless) Lasagna Pasta (Eggless)

1 Zucchini Zucchini

2 tablespoons Grated vegetable Grated vegetable

qb Lemon zest Lemon zest

to taste Pepper Pepper

Procedure

STEP 1 Cook the courgettes in a pan with oil, garlic, salt and pepper for 10 minutes, stirring occasionally.

STEP 2: Meanwhile, prepare the béchamel sauce by placing the oil and flour in a small saucepan. Cook over low heat, stirring with a whisk for about a minute. Add the soy milk, stirring constantly, and continue cooking until the béchamel sauce begins to thicken. Turn off the heat, add the salt, and stir one last time.

STEP 3 Pour the pine nuts, basil, grated vegetables, garlic, oil, salt and ice cubes into a blender (I recommend this one).

STEP 4 Blend until you obtain a creamy and smooth pesto, then add it to the béchamel sauce and stir to combine.

STEP 5: Spread a thin layer of pesto béchamel sauce on the bottom of a baking dish. Cover with a layer of lasagna noodles, add more béchamel sauce, some of the cooked zucchini, and a sprinkle of lemon zest. Continue alternating layers until all the ingredients are used.

STEP 6: Finish with a final layer of pasta, pesto béchamel sauce, and raw zucchini slices for decoration. Garnish with lemon zest, grated vegetables, oil, and pepper.

STEP 7 Bake in a static oven at 180°C for about 45 minutes, until the surface is golden brown.

Conservation

It can be stored in the refrigerator for 3-4 days in an airtight container. It can also be frozen for about 2-3 months, preferably in portions.