Today’s recipe is one more recipe that I have dreamt of while sleeping. Like in this occasion, sometimes it happens to wake up having dreamt a recipe that I have never tasted, imagined or prepared while being awake!
So, I woke up and I run to the kitchen to prepare a lasagne dish much different than anything of what you have tried so far, layering the lasagne with béchamel sauce, green zucchini and pesto!
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Ingredients
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- 12 lasagne sheets ,
- 50 ml olive oil ,
- 1 onion, cut into cubes ,
- 2 spring onions, thinly sliced ,
- 5 green zucchini, cut into thick slices ,
- Some basil leaves ,
- 200 ml basil pesto ,
- Salt and pepper ,
- 1 l béchamel sauce ,
- Butter to grease the baking pan
Instructions
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- Heat the olive oil in a large, non-stick pan. ,
- Add the onion and the spring onion and cook until golden brown. ,
- Add the zucchini and cook until al dente. ,
- Remove the pan from the heat and allow some time to cool. ,
- Add the thinly sliced basil leaves and the pesto to the zucchini and combine them. ,
- Then, grease the baking pan and place on its bottom ⅓ of the lasagne sheets, filling any possible gap. ,
- Add half of the béchamel sauce and layer on top of it another ⅓ of the lasagne sheets. ,
- Add the zucchini-pesto mix and spread until it covers all surface of the sheets. ,
- Continue with the rest of the sheets and cover with the rest of the béchamel sauce. ,
- Cover with baking paper and foil and bake in properly pre-heated oven for 30 minutes at 180°C. ,
- Remove the baking paper and the foil and bake for 15 more minutes. ,
- Remove from the oven and let the lasagne cool 15 minutes before slicing into pieces.
