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Рецепт Courgette Lasagna
by Global Cookbook

Courgette Lasagna
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Ингредиенты

  • 4 Tbsp. unsalted butter
  • 4 Tbsp. flour
  • 2 c. lowfat milk heated Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. unsalted butter Extra-virgin extra virgin olive oil
  • 2 c. sliced onions
  • 1 Tbsp. chopped garlic Salt to taste Freshly-grnd black pepper to taste Chopped fresh oregano to taste
  • 6 x courgette trimmed, cut lengthwise into 1/4" slices
  • 4 x instant lasagna sheets (such as Delverde Instant Lasagna Ondine)
  • 6 ounce fresh mozzarella sliced
  • 1 c. grated Parmesan cheese

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. In a large pot of boiling, salted water cook noodles for 3 min, or possibly till soft. Drain and pat dry.
  5. 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.
  6. 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.
  7. This recipe yields 6 to 8 servings.