Courgettes this season are favorites! I offer you another recipe with them — unusual lasagna with zucchini. Gently, delicious and practically dietetic!

Preparation

Cut courgettes into thin slices.

Prepare béchamel sauce: melt butter in saucepan, add flour and saute till golden color. Next gradually add hot milk, constantly whisking, to avoid clumps. Boil till thickening and cool.

Then add eggs one by one, each time stirring well. Add nutmeg, salt and pepper to taste.

Grate cheese, finely chop basil, ½ of cheese add to sauce, stir it.

Cover baking form (I got 18сm) with parchment. To lay parchment better, soak it before in water. Grease with butter. At the bottom lay lapped strips of courgettes.

Sprinkle with grated cheese and basil. Top with few spoons of sauce, spread it.


Spread again layer of courgette, enclosing them perpendicular to the lower layer. Then cheese, basil, sauce etc. Top with cheese.

Bake at 180℃ for 50-60 min.

Lasagna can be eaten hot and cold.
Bon Appetite!

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