Name: Lasagne alle Zucchine (Lasagne with Zucchini)
Total time: 2 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ⅛ teaspoon nutmeg; Salt; Lasagne sheets made with 2 eggs and 1 ½ cups flour; ½ teaspoon fresh thyme, finely chopped or ¼ teaspoon dried thyme leaves; Béchamel sauce made with 3 cups milk; 3 pounds zucchini (if yellow zucchini are available use half green and half yellow); ¾ cup freshly grated Parmigiano-Reggiano; 1 teaspoon garlic, finely chopped; 1 tablespoon parsley, finely chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; Freshly ground pepper

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

For an elegant, satisfying, vegetarian meal, this very fine, lighter lasagne fits the bill perfectly, as long as you use homemade pasta that is. Using store-bought pasta here would be a waste of time and ingredients.

Ingredients

3 pounds zucchini (if yellow zucchini are available use half green and half yellow)
2 tablespoons extra virgin olive oil

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Wash the zucchini and cut into ¼-inch thick half circles.
Put the olive oil, butter and garlic in a 12-inch skillet over medium high heat. When the garlic begins to sizzle, ad

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