Zucchini and squash blossom lasagna is a true delight — a refined recipe that’s quick to prepare and has a fantastic flavor.
A very simple first course that can be made in little time; it’s suitable for the whole family, especially if you have vegetarian guests 😋
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
ZUCCHINI AND SQUASH BLOSSOM LASAGNA
- 18 oz lasagna sheets
- 2.2 lb zucchini
- 9 oz squash blossoms
- 9 oz mozzarella
- 7 tbsp butter
- 1/3 cup all-purpose flour
- 4.25 cups milk
- to taste nutmeg
- to taste salt and pepper
Steps
For this very creamy zucchini and squash blossom lasagna, first prepare the béchamel. In a small saucepan, melt the butter over medium heat and add the flour, whisking constantly.
Add the warm milk and continue stirring until it comes back to a boil. Lower the heat and continue cooking, stirring, until the sauce thickens. Add a grating of nutmeg.
Trim the ends from the zucchini, wash them and grate them using a coarse grater. Sauté them in a skillet for 5–6 minutes with a drizzle of extra virgin olive oil and a clove of garlic. When done, season with salt and pepper.
Wash the squash blossoms, remove the stem and open them in half.
One by one, cook the lasagna sheets for 30 seconds, drain them and lay them on a dish towel.
Begin assembling the lasagna: spread a little béchamel in the baking dish, place a lasagna sheet, spread some béchamel and add the zucchini, the blossoms and the mozzarella.
Continue with another lasagna sheet and repeat until the ingredients are used up, finishing with a generous layer of béchamel, zucchini, blossoms and mozzarella.
Bake in a preheated oven at 392°F for 35 minutes.
