Zucchini Lasagna
Ingredients
- For the filling
- 2 Zucchini (or eggplant)
- 1 onion
- 1 garlic clove
- Margarine
- 2 Tbsps Tomato paste
- 100 milliliters Red wine
- 500 grams crushed Tomatoes (can)
- 1 Tbsp thyme
- salt
- freshly ground peppers
- For the sauce
- 3 Tbsps Margarine
- 3 Tbsps Pastry flour
- ½ l milk
- 150 grams Whipped cream
- 50 grams grated Parmesan
- salt
- Nutmeg
- freshly ground peppers
- Ingredients
- 9 Lasagne noodle
- 150 grams Mozzarella
- 2 Tbsps grated Parmesan
- Basil (for garnish)
Preparation steps
For the filling: Rinse zucchini, trim and cut lengthwise into extremely thin slices. Peel and finely chop the onion and garlic. Sauté onion and garlic in 2 tablespoons hot margarine until translucent. Stir in the tomato paste, sauté briefly and deglaze with the red wine. Add crushed tomatoes and let simmer for about 10 minutes until viscous. Finally, add the thyme and season with salt and pepper.
Pat zucchini dry and cook in 1-2 tablespoons hot margarine, making sure to pan-fry both sides. Remove from the pan.
For the sauce: Heat margarine in a saucepan, stir in the flour, brown briefly, pour the milk in while stirring and simmer for about 5 minutes. Mix in the parmesan and season with salt, nutmeg and pepper.
Preheat the oven to 180°C (approximately 360°F) convection.
Spread some of the white sauce into the bottom of a baking dish, then place a layer of lasagna sheets on the sauce. Spread the tomato sauce, zucchini and more white sauce sauce over the lasagna sheets, and repeat this layering of the ingredients until the lasagna sheets are all used up. Complete the final layer with zucchini and white sauce. Cut the mozzarella into slices and use to cover the top layer of the lasagna. Sprinkle with Parmesan and bake in preheated oven for about 45 minutes. Sprinkle with basil and serve.
