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    Courgette lasagne with water-based bechamel sauce and Grana Padano

    Group 393Easy
    Group 3824 people
    T345 min

    Lactose free

    Gluten free


    • 600 g courgettes
    • 200 g Grana Padano
    • 1 l water
    • 100 g flour
    • 100 g extra virgin olive oil
    • Basil
    • Pine nuts
    • Walnuts
    • Salt & pepper



    STEP 1

    Prepare the water-based bechamel sauce by mixing the flour and olive oil with a whisk until smooth and free of lumps. Add the water while stirring well, then add a pinch of salt and grated nutmeg. Cook over a low heat for 5-6 minutes, until the sauce becomes creamy. Add 100 g of grated Grana Padano and mix well.

    STEP 2

    Thinly slice the courgettes lengthways, put them into a bowl, drizzle them with olive oil. Season salt and pepper. In a mixer, put a few walnut halves, pine nuts, salt, pepper, a few leaves of basil, 50 g of Grana Padano and blend until smooth and creamy.

    STEP 3

    In a non-stick oven dish, start with a layer of courgettes, followed by a layer of bechamel sauce, then a few spoonfuls of basil cream and a dusting of grated Grana Padano. Repeat until you have 4 layers of courgettes.

    STEP 4

    Bake in a preheated oven at 180 °C for 25-30 minutes. 

    STEP 5

    Serve the courgette lasagne warm, garnished with basil leaves.