Vegetarian Lasagna With Gorgonzola Béchamel |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I have not tried this yet. However, I love to combo of zucchini and gorgonzola and I'm posting this here for safe-keeping. Recipe source is the Swiss cooking magazine 'Betty Bossy', the June 1990 edition. The whole dish can be prepared in advance and kept in the oven until needed. Ingredients:
250 g lasagna sheets |
700 g zucchini |
1 tbsb butter or 1 margarine |
1 onion, chopped |
1 tablespoon fresh herb, chopped |
1/2 teaspoon salt |
pepper, freshly ground |
1 tablespoon butter or 1 tablespoon margarine |
2 tablespoons flour |
4 dl milk |
1 dl cream |
200 g gorgonzola |
nutmeg |
pepper |
salt |
Directions:
1. LASAGNA SHEETS: Cook al dente and leave in cold water until needed.
2. ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper.
3. GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper.
4. In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola béchamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola béchamel followed by some nicely arranged zucchini on top.
5. BAKE: ca. 30 minutes in the middle of the oven at 200°C / 390°F.
6. TIP: The whole dish can be prepared in the morning and kept in the fridge until needed.
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