Zucchini lasagne
Picture this: a warm summer afternoon, family and friends gathered under the shade of a large olive tree, a gentle breeze carrying the laughter and clinking of glasses. At the center of the table is a dish that embodies the spirit of togetherness and Mediterranean charm—a delectable zucchini lasagne. This lighter, summer-inspired twist on the classic Italian favorite is sure to delight your loved ones.Lasagne, a beloved Italian dish, traces its roots back to ancient Rome, where layers of pasta were combined with rich sauces and meats. Over centuries, it evolved into the comforting baked dish we know today, with regional variations adding their own unique flair. While the traditional version is hearty and perfect for cooler months, this zucchini lasagne offers a fresh, vibrant alternative for summer dining.Why zucchini? This versatile vegetable is not only delicious but also a fantastic way to lighten up the dish. Thinly sliced zucchini replaces partially traditional pasta sheets, reducing carbs and adding a subtle sweetness that pairs beautifully with the creamy white sauce and savory chicken filling. Plus, zucchini’s high water content ensures the lasagne stays moist without becoming overly heavy.This zucchini lasagne is the perfect centerpiece for a summer gathering. Its layers of tender zucchini, flavorful chicken mince, and basil-infused white sauce create a harmonious balance of flavors and textures. The final touch of melted mozzarella adds a golden, bubbly finish that’s impossible to resist.Whether you’re hosting a family dinner or a casual get-together with friends, this zucchini lasagne will bring smiles to the table. Serve it alongside a crisp green salad and a chilled glass of wine, and let the magic of summer unfold with every bite. Enjoy this lighter, Mediterranean-inspired take on a timeless classic!
Equipment
- 1 mandoline
- 1 cheese cloth 30 cm x 30 cm
- 1 stick-blender
Ingredients
- 1 kg Zucchini, thinly sliced I use a mandoline set to 0.75 mm for perfectly even slices.
- 1 tsp salt
- 2 Tbsp olive oil
- 0.5 white onion, finely diced
- 500 g chicken mince (optional finely diced chicken fillet)
- 2 garlic cloves, minced
- 1.5 tsp Italian herbs
- 1.5 tsp salt
- 0.5 tsp white pepper
- 50 ml dry white wine
- 50 ml cream
- 600 ml milk, divided 500:100
- 36 g cornflour (Maizena)
- 1 tsp salt
- black pepper
- 1 parmesan rind (or 40g freshly grated parmesan)
- 40 g fresh basil
- 6 lasagne sheets (the once you don't need to pre-cook)
- 80 g grated mozzarella cheese
Instructions
- Prepare the Zucchini: At least 3 hours before starting the recipe, prepare your zucchini. Slice the zucchinis using a mandoline set to 0.75 mm and place them in a colander lined with a cheese cloth. Sprinkle salt between the layers of zucchini slices, cover, and set the colander over a bowl. This process draws out excess water from the zucchini, making the lasagne less watery. You can also do this step the night before.
- Preheat the Oven and Cook the Chicken Filling: When ready to prepare the lasagne, preheat your oven to 180°C. Heat olive oil in a non-stick pan and sauté the onions until translucent, about 5 minutes. Add the chicken mince and cook until browned all over. Stir in the garlic, Italian herbs, salt, pepper, wine, and cream, and cook for another 2 minutes. Set aside.
- Prepare the White Sauce: In a small bowl, mix 100 ml of milk with the cornflour until smooth. Bring the remaining 500 ml of milk to a boil in a saucepan. Add salt, pepper, the cornflour mixture, and the parmesan rind (or grated parmesan). Let it simmer, stirring constantly, until the sauce thickens. Remove the parmesan rind once thickened and add the fresh basil. Use a stick blender to blend the basil into the sauce until smooth. Set aside.
- Assemble the Lasagne: Twist the cheesecloth with the zucchini slices firmly to extract as much water as possible. Take a 30 cm x 20 cm baking dish and start layering:Lay 3 lasagne sheets on the bottom of the dish.Cover with half of the chicken mince.Add half of the zucchini slices.Top with half of the white sauce.Repeat the layers once more, finishing with the white sauce on top. Sprinkle the mozzarella over the final layer.
- Bake the Lasagne: Bake the lasagne in the preheated oven for 40 minutes. Remove from the oven, let it cool slightly, and enjoy!
Notes
If you’re using regular small zucchinis, simply slice them thinly. For extra-large zucchinis, cut them in half or quarters lengthwise, remove the seeds, and then slice them.
To make your lasagna gluten-free, simply substitute the regular pasta sheets with gluten-free ones.