This year has been a zucchini-rich season, and here on the Blog, you can find them in all kinds of recipes. Today I decided to prepare a white lasagna with zucchini and fresh sausage. Super easy to make and especially quick. I won’t deny, it’s also delicious. Initially, I was unsure whether to add some tomato sauce, but then I opted to keep it white. A great success, everyone in the family loved it. If you’re interested, here are more ideas with zucchini and sausage.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups ml milk
- 1/3 cup g flour
- 1/4 cup g butter
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 teaspoon salt
- 1 large zucchini (or 2 small ones)
- 7 oz g fresh sausage
- as needed oil and salt
- 1/2 onion
- 9 oz g mozzarella for pizza
- 9 oz g dried egg lasagna
Tools
- Pan
- Baking Dish
- Saucepan for the béchamel
Steps
Prepare the Béchamel and set aside (I used the Thermomix)
In a pan, sauté the chopped half onion with the sausage for a few minutes.
Add the zucchini and cook for about 15 minutes.
Once cooked, add the béchamel and mix well.
Proceed with layering in the baking dish.
Bake at 356°F for about 30 minutes.
