Zucchini Lasagna
by carolinagelen
summerdinnervegetariancheesyzucchinibaked
Ingredients
produce
- 2 tbsoregano(fresh)
- 1/4 cupparsley(freshly chopped)
- 1/2lemon
- 4-5garlic cloves(minced)
- 1yellow onion(chopped)
- 5 lbszucchini
dairy
- 1 cupheavy cream
- 1 lbcheese(grated)
- 2 1/2 cupswhole milk
- 4 tbsbutter
grain
- 4 tbsflour
- 15-20lasagne
pantry staple
- salt
- 2 tspchile flakes
other
- extra-virgin olive oil
Instructions
- Coarsely grate the zucchini in a large baking sheet or bowl. Season with 2 big pinches of salt. Massage with your hands. Set aside for 15-20 mins.
- Add butter and flour to a saucepan on medium heat. Stir until the flour turns light brown. Add milk and cream, a bit at a time, while whisking. Start with 1/2 cup of milk, whisk, and repeat until you’re out of milk and cream. Simmer until thickened. Season with a big pinch of salt. Set aside.
- Squeeze the zucchini with your hands, a kitchen towel or cheesecloth. Save the liquid.
- Heat 1/4 cup of olive oil in a large pan on medium heat. Sauté the onion for 4-5 mins. Add the garlic, cook for 2 mins. Add more olive oil and the zucchini pulp. Cook for 30-40 mins, mixing occasionally. Pour splashes of zucchini juice to deglaze the pan (when it starts sticking).
- Mix in the juice of 1/2 lemon, oregano, parsley, chile flakes. Season with more salt and pepper to taste.
- Bring a pot of water and remaining zucchini juice to a boil. Boil the lasagna noodles, 5 mins less than what the packaging calls for. Stir to prevent them from sticking.
- Heat the oven at 375°F or 190°C.
- Layer the ingredients in a lasagna pan: zucchini at the bottom, lasagna noodles, zucchini, béchamel, cheese, lasagna noodles and repeat. Your last layer should have cheese on top.
- Cover the pan with a lid or aluminum foil, bake for 30 mins, remove the foil, and bake for 20 mins uncovered, until golden and bubbly on top.
- Dig in!