Courgette lasagne with water-based bechamel sauce and Grana Padano
Ingredients600 g courgettes
200 g Grana Padano
1 l water
100 g flour
100 g extra virgin olive oil
Salt & pepper
PreparationPrepare 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.
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.
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.
Bake in a preheated oven at 180 °C for 25-30 minutes.
Serve the courgette lasagne warm, garnished with basil leaves.