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Lasagna with Zucchini Cream and Basil

17/11/2023

Lasagna with zucchini cream and basil is a tasty and fresh dish, perfect for those looking for a vegetarian alternative to the classic lasagna. Here is the recipe to prepare it:

Ingredients

  • 250 g of lasagna (fresh or dry, according to preference)
  • 600 g of zucchini
  • 1 small onion
  • 250 ml of cooking cream or milk
  • A bunch of fresh basil
  • 100 g of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper
  • Nutmeg (optional)
  • Butter or oil to grease the baking dish

Preparation

  1. Start with the preparation of the zucchini cream. Wash and slice the zucchini into thin rounds. Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil.

  2. Add the zucchini to the pan with the onion and cook over medium heat until tender. Season with salt and pepper to taste. If you wish, you can add a pinch of nutmeg to enhance the flavor.

  3. Once cooked, transfer the zucchini to a blender or use an immersion blender to create a smooth cream. If necessary, add a bit of cream or milk to make the cream softer. Taste and adjust salt and pepper if needed.

  4. Prepare a light béchamel by mixing some of the zucchini cream with milk or cream, adding a bit of grated Parmesan cheese and chopped basil. This will give a richer taste and a consistency suitable for the lasagna.

  5. If the lasagna noodles are dry, you can parboil them for a few minutes in salted water or simply use them raw if they’re the no-precook type.

  6. Grease a baking dish with butter or oil and start composing the lasagna: spread a first layer of zucchini cream on the bottom, then cover with lasagna sheets. Alternate layers of cream and lasagna, ending with a layer of cream.

  7. Sprinkle the surface with plenty of grated Parmesan cheese and some basil leaves.

  8. Bake in a preheated oven at 180 °C (356 °F) for about 30-40 minutes, until the top is golden and crispy.

  9. Let it cool for a few minutes before serving.

Curiosity

Lasagna is a dish rich in history, whose origins are lost between myth and reality. It is said that even in Roman times a dish called “lasanum”, named after the container in which it was cooked, could be considered a distant ancestor of our lasagna. However, the version we know today is deeply linked to the Italian culinary tradition, and in particular to that of the Emilia region.

This variant with zucchini cream and basil is a lighter and fresher interpretation of the dish, ideal for warm seasons or for those who prefer a more delicate vegetarian option.

Lasagna with Zucchini Cream and Basil