Lasagna with zucchini and Basil

Description

If you still thinking where to put your harvest of zucchini this lasagna is simply created for you! Juicy, tender, flavorful - definitely try it! The ingredients for this dish simple, but it turns out very bright and summer mood!

Ingredients

Chicken egg

1 piece
Flour

120 g
Sunflower oil

1 Tbsp
Basil

1 handful
Zucchini

2 piece
Carrots

130 g
Tomato

200 g
Garlic

4 tooth
Onion

120 g
Broth

100 ml
Sunflower oil
Spices
Milk

1 cup
Butter

50 g
Flour

1 Tbsp
Salt
Nutmeg
A bouillon cube
Dutch cheese

150 g

Cooking

Just make a reservation - you can skip this step - then you will save about an hour of time. To do this, just need to buy a ready made lasagna sheets and cook according to instructions. And Basil sauce ready to fill the leaves. But if you have the time and desire, prepare the dough for the lasagna themselves. In any case it will be better! In a blender whip nebolshuu a handful of Basil and a tablespoon of oil.

Then, sift the flour and center to drive one egg and put Basil sauce, salt and a good stretch.

The resulting dough roll into a tight ball and wrap with foil. Remove the dough in the fridge to rest for 30 minutes.

Meanwhile, fry the zucchini. They need to be cut into plates with a thickness of 3-4 mm and fry in vegetable oil on both sides, prisypaya salt.

Roasted squash fold on the plate, giving to drain the excess oil.

At the same time with the hot zucchini in another pan start cooking the vegetable sauce. To do this, finely chop the onion and garlic and fry them until transparent.

Then to the onions add the chopped carrots, the better young - she has a more delicate taste and it is faster to prepare.

Next to the sauce add the peeled and chopped tomatoes, spices, broth, or bouillon cube. (I have sometimes from the cooking of the meat is the broth - it was boiled down and poured into silicone moulds and put into the freezer - when I need broth - he always is!) From spices I got the black pepper, mix of Italian spices and Basil, but I think it will fit and others! Give the sauce a little stew, went to excess moisture, it became more dense and intense, and the carrots became soft.

Now the Bechamel sauce. For its preparation in a saucepan melt the butter and stir in flour, cook the mixture, stirring constantly, 2 minutes.

Don't stop stirring, pour a thin stream of milk, stir well, thicken the sauce with salt, pinch of nutmeg and black pepper. Stirring constantly, bring to boil and remove from heat.

Now collect our lasagna. To do this, roll the dough out into a thin layer (as for ravioli) and slice it into rectangles.

Grease a baking dish with butter and place a layer of dough on the bottom, then layer zucchini, half of the vegetable sauce and half the béchamel sauce.

Again a layer of dough and in the same order the stuffing with the Bechamel sauce. Bake for 15 minutes in the oven at 180 degrees.

When the time comes, remove the lasagna from the oven - it will be easy rumyanosti

From top to grate cheese, I love cheese more and sprinkle them more and baked a ready-made piece. And put into the oven for another 15 minutes.

After 15 minutes take out and allow to cool a little. Cut into serving pieces, sprinkle with Basil (can be like me, more cheese) and enjoy!

Comments and reviews

Leave a comment or a recipe review