Summer Lasagna with Zucchini Blossoms and Mozzarella

Cut the zucchini, spring onions and garlic into small pieces. Heat the olive oil in a large pan and sauté them for 4–5 minutes until slightly softened but still holding their texture.

Add the spinach, salt and pepper and stir.

In a saucepan melt the butter and add the flour, stirring for 1–2 minutes.

Gradually add the milk until the sauce thickens. Add salt, pepper and nutmeg.

Take a small portion of the béchamel and blend it together with the pistachios until smooth and velvety. Then incorporate it back into the rest of the béchamel.

Spread a little béchamel on the base of a large baking dish and begin layering with lasagna sheets.

Add vegetables, mozzarella, Parmesan, basil, zucchini blossoms and a little béchamel.

Repeat the layers until all ingredients are used.

For the final layer add béchamel, Parmesan, mozzarella and zucchini blossoms.

Bake in a preheated oven at 180°C for 45 minutes until the top is golden and the interior is set.

Let it rest for 10–15 minutes before slicing and serving.

Summer Lasagna with Zucchini Blossoms and Mozzarella

Servings

Preperation

Cooking

Waiting

For the lasagna

For the pistachio béchamel

See more recipes:

Pasta with pumpkin sauce

Green pie

Flatbread spinach pie

Orzo risotto with shrimp and ouzo

Summer Lasagna with Zucchini Blossoms and Mozzarella

Servings

Preperation

Cooking

Waiting

For the lasagna

For the pistachio béchamel

See more recipes:

Pasta with pumpkin sauce

Green pie

Flatbread spinach pie

Orzo risotto with shrimp and ouzo

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