Today's recipe is simple but luscious: white lasagna with zucchini Sicilian. As you know, the PASTA WITH FRIED ZUCCHINI It is one of the most traditional and famous Sicilian spring recipes, and I frankly love it. So I asked myself: why not prepare with fried zucchini Sicilian manner also a vegetarian lasagna white? And I tried.
Then, I prepared a white lasagna topped with plenty of béchamel sauce not too thick, green zucchini (the Sicilian or romanesche, do not use dark green zucchini because they are often bitter and aqueous) Fries, Basil, Mint, black pepper and cheese (a mixture of cheese and grated Parmesan cheese and slices of provolone and smoked cheese). The result was a delicious lasagna spring, perfect for Easter dinner, which he is enjoyed even my mother that the lasagne does not love.
The secret of this dish is to prepare a perfect béchamel, soft, not too thick or too runny, with the right balance of salt, because there being no tomato sauce lasagne may be slightly damp. When the zucchini, I would suggest that the balance of them grilled, but I assure you that the taste would be severely penalized: cut into slices and fry in olive oil, then put to drain in a colander, to lose oil and calories. Abound with basil, mint and pepper and enjoy your white lasagna with zucchini Sicilian.
I wanted to prepare the white lasagna with zucchini Sicilian vegetarian version because I think they have no need of any addition, that way you really can taste the flavor of zucchini. Obviously, dates also a look at all my OF RECIPES LASAGNE and to the SPRING RECIPES with broad beans, peas, zucchini and asparagus. Have a good day!
LASAGNE WHITE WITH ZUCCHINI (Sicilian recipe)Print This
- 500 grams of fresh or dried lasagne
- 1,5 liters of whole milk
- 70 grams of butter
- 90 grams cornstarch, Cells o farina 00
- Grated Parmigiano Reggiano PDO, to taste
- 1 pound of Sicilian zucchini (those light green) o romanesche (those with flower)
- salt and pepper, to taste
- extra virgin olive oil, to taste
- basil and / or fresh mint, to taste
- 250 grams of fresh provolone
- 250 grams of smoked cheese
Before preparing the white lasagna with zucchini Sicilian we have to prepare the white sauce, which must cool down before they can be used. For the bechamel, put the butter in a saucepan and melt over low heat, then add the cornstarch, stirring until you obtain a smooth cream without lumps. Pour the milk into a saucepan and bring to a boil, then pour the hot milk flush on the butter mixture and cornstarch and stir with a whisk until you have a runny batter. You have to pour the milk little by little, little by little, until exhaustion. Add a little’ salt and cook the white sauce over low heat, stirring constantly, until not become thick sauce. Let it Simmer the white sauce for a minute, stirring constantly because it tends to stick on the bottom of the pot. When the white sauce will be ready, add Dop Dop Parmigiano Reggiano and pecorino romano cheese to taste. Cover the béchamel with foil for food in contact and allow to cool.
Wash Zucchini, remove the ends and cut the courgettes not too thin. Salt lightly all the zucchini and fry in olive oil. Put the zucchini in a colander or on absorbent paper so that they lose the excess oil.
Cut into slices provolone and smoked cheese. You can use the cheese you like as long as mature seeds, as provolone, Caciocavallo, Asiago, caciotta.
Cover the bottom of the pan with a little’ of bechamel, lay out a first layer of lasagne, cover with another béchamel. Add Zucchini, basil and mint broken unless, some’ of grated Parmesan cheese and a little’ ground black pepper. Cover with another layer of lasagne and continue until all the ingredients. The last layer of the white lasagna with zucchini Sicilian must be made only of béchamel sauce and a little grated Parmigiano Reggiano DOP, so as to allow the browning of the lasagne.
Preheat the oven to 180 degrees static. Cook the white lasagna with zucchini Sicilian in preheated oven for 40 minutes and let them cool for 10 minutes before serving. Bon appétit!
If the white sauce is not enough for dense, You must remember that, cooling, It will thicken very much. Mettetene in abundance in because lasagna, especially if used dried lasagne, It will moisten and make creamy dish.