VEGETARIAN LASAGNA WITH GORGONZOLA BéCHAMEL
I have not tried this yet. However, I love to combo of zucchini and gorgonzola and I'm posting this here for safe-keeping. Recipe source is the Swiss cooking magazine 'Betty Bossy', the June 1990 edition. The whole dish can be prepared in advance and kept in the oven until needed.
Provided by tigerduck
Categories Vegetable
Time 1h10m
Yield 1 lasagna, 4 serving(s)
Number Of Ingredients 15
Steps:
- LASAGNA SHEETS: Cook al dente and leave in cold water until needed.
- ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper.
- GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper.
- In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola béchamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola béchamel followed by some nicely arranged zucchini on top.
- BAKE: ca. 30 minutes in the middle of the oven at 200°C / 390°F.
- TIP: The whole dish can be prepared in the morning and kept in the fridge until needed.
Nutrition Facts : Calories 487.6, Fat 18.6, SaturatedFat 11.4, Cholesterol 45.1, Sodium 1030.2, Carbohydrate 59.5, Fiber 4.4, Sugar 5.6, Protein 21.6
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