Lasagne with Zucchini & Gorgonzola

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

Bechamel Sauce

  • 100g Butter
  • 100g Plain Flour
  • 1litre Milk
  • Nutmeg
  • Salt


  • 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.


Bechamel Sauce

  • 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.

Preparation (continued)

  • 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.



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