Name: Summer Lasagna with Zucchini Blossoms and Mozzarella
Prep time: 35 min
Cook time: 45 min
Yield: 6
Ingredients: 500 g lasagna sheets (1 package); 4 green zucchini; 1 bunch spinach; 4 pieces spring onions; 20 zucchini blossoms; 3 tbsp olive oil; 2 cloves finely chopped garlic; 1 package fresh basil; 150 g grated Parmesan; 200 g fresh mozzarella; salt; pepper; 80 g unsalted pistachios LEIVADIOTI; 100 g butter; 100 g flour; 1 liter milk; 100 g grated Parmesan; salt; pepper; nutmeg

Summer Lasagna with Zucchini Blossoms and Mozzarella

Servings

Preperation

35 minutes

Cooking

45 minutes

Waiting

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.