Lasagna with zucchini crêpes is a refined alternative to the classic baked pasta, perfect for impressing with taste and originality. In this version, the traditional pasta sheets are replaced by soft homemade crêpes, which alternate with layers of delicate zucchini and enriched béchamel sauce. The result is a rich dish, ideal for a Sunday lunch, a special dinner, but also a time-saving dish because you can prepare it in advance and gratin it at the last moment. If you love lasagna, try the mushroom lasagna, the pumpkin lasagna, the ricotta and spinach lasagna, or the pesto lasagna.
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OTHER FIRST COURSES WITH ZUCCHINI
Creamy pasta with peas and zucchini
Zucchini risotto
Spaghetti with zucchini and walnut cream
Ricotta and zucchini lasagna
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing zucchini crepe lasagna
- 3 eggs
- 1 cup cup milk
- 1 cup cup all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- 4 cups cups milk
- 7 tablespoons tablespoons butter
- 1 cup cup all-purpose flour
- to taste salt and nutmeg
- 3 zucchini
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1/4 cup cup parmesan cheese
Tools
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- Immersion Blender
- 2 Pans
- Lasagna Dish
Steps for preparing zucchini crepe lasagna
Prepare the crepes: in a tall container, place the cracked eggs. Add the milk, flour, a pinch of salt, and the oil. Blend everything with an immersion blender until you obtain a smooth batter. Pour a little batter into the pan, swirling it to distribute evenly. Cook over low heat for a few minutes on each side. Continue until the ingredients are used up.
Wash the zucchini and cut them into pieces after trimming the ends. Sauté them in a pan with oil, garlic, and salt. Cook for about ten minutes and remove the garlic.
Prepare the béchamel sauce by toasting the flour in butter in a saucepan. Gradually add the milk, stirring with a hand whisk to prevent lumps. Add salt and nutmeg and cook, stirring constantly until the béchamel thickens. Set some aside. Add the cheese cubes to the remaining sauce.
In a lasagna dish, place a layer of béchamel without cheese. Lay a base of crepes, enriched béchamel, and zucchini. Continue adding these layers until the ingredients are used up. For the last layer, add the béchamel without cheese, parmesan, a drizzle of oil, and bake at 392°F (200°C), static, for about 20 minutes. Serve the lasagna hot and bubbling, but it’s also delicious warm!
Storage
The lasagna can be stored in the fridge for a couple of days.
