This recipe was learnt on a recent trip to Greve in Tuscany, straight from the source! Layers of creamy gorgonzola and juicy courgettes with a béchamel sauce make this dish moreish. Even though it features a white based sauce the lasagne is surprisingly light. [Shails]
For 4 People
- 800g Courgettes/Zucchini (3 medium sized)
- 150g Gorgonzola (not too strong as we do not want it to be overpowering)
- Fresh Lasagne sheets (Enough for 3 layers)
- Olive Oil
- Thyme (small handful)
- 2 Garlic Cloves
- 200g Parmesan
- Bechamel Sauce
- 100g Butter
- 100g Plain Flour
- 1litre Milk
- Wash the courgettes. Remove both end and chop into 0.5cm disks.
- Add the courgettes to a wok with 2-3 tbsp of Olive Oil, thyme (as whole, not chopped), crushed garlic as a whole (do not crush entirely as this will be removed after cooking the courgettes). Heat on high and do not cover the pan.
- After 2-3min add salt to taste (~1tsp) and cook for another 5min until slightly tender. Turn off heat.
- Heat 1l of milk until warm but not boiling. Add pinch of salt and grated nutmeg (1/4 tsp) to the heated milk and whisk.
- Heat butter on a pan and add flour, cook until the mixture changes to a golden light brown.
- Take butter flour mixture off the heat and slowly add warmed milk.
- Return the pan to heat and whisk slowly until the sauce thickens ensuring no lumps
- Cover the sauce with cling film to avoid a film on top until ready to use.
- Grease a baking tray and begin layering process by adding 2 tbsp béchamel sauce at the bottom.
- Add lasagne sheet and another layer of sauce.
- Sprinkle 1tbsp of crumbled gorgonzola, 1/3 of the courgettes and a good sprinkle of grated Parmesan
- Add another lasagne sheet and repeat the last 2 instructions.
- After the last layer add 2 tbsp béchamel, gorgonzola, the remaining courgettes and 2tbsp parmesan (to get a nice golden crust)
- Cook in a preheated oven at 200C for 20-25min and rest for 5min.