Lasagna with zucchini and fontina is also a recipe with a different flavor from the usual. A delicate first course, with the freshness of basil which is used especially in summer dishes. Zucchini also have many beneficial properties, being rich in water and carbohydrates. They certainly help combat constipation as they are rich in fiber and prevent colon cancer. They also have antioxidant properties, contain few calories, and are therefore very suitable for those on a diet. However, there are many species, and some are suitable for baking or boiling, while long, thin ones are better for frying. Additionally, zucchini are not only used in cooking but also in the preparation of cosmetics.

Difficulty: Medium
Cost: Medium
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 3/4 cups Sour cream
1 3/4 cups Béchamel
14 oz Fontina cheese
2 Zucchini
Onions (1)
to taste Basil (fresh)
1 glass Milk
7 oz Cooked ham
10 1/2 oz Lasagna
to taste Extra virgin olive oil

Tools

Pot
Baking dish

Preparation

Finely slice the zucchini after washing them well, using a food processor to cut them into matchsticks.
Sauté in a saucepan with olive oil, together with the finely chopped onion and basil, and add salt.
Cook for about five minutes over low heat with a lid on.
Meanwhile, on a cutting board, dice the ham and fontina cheese.
Boil the pasta a little at a time in a pot of salted boiling water with a tablespoon of oil (to prevent sticking), for about 3 minutes.
Gently separate the pasta sheets and lay them out on a towel.
Add a little béchamel, zucchini, ham, and cheese on top, and roll up the pasta.
Pour half of the sour cream on the base of the rectangular baking dish and the other half over the pasta arranged in the dish.
Add the milk during cooking but pour it on the sides to avoid dilution.
Cook the lasagna with zucchini and fontina in a high-ventilated oven for about 20 minutes and enjoy hot, straight from the oven, for lunch or dinner.