Lasagna with zucchini flowers and sun-dried tomatoes, the last taste of summer is aptly called “lasagna with zucchini flowers and sun-dried tomatoes.” We welcome fall with this extraordinary main course. The last zucchinis as well as the last zucchini flowers, while sun-dried tomatoes are available year-round since we prepared them in August. With this delight, I swear you won’t miss the Bolognese lasagna, even though it ranks fourth among the favorite Italian main dishes of foreigners. A dish loved by all and not necessarily with meat sauce. Below you will find some of my easy recipes to prepare lasagna in various ways with many seasonal and mostly vegetable ingredients.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 644.21 (Kcal)
- Carbohydrates 50.17 (g) of which sugars 13.70 (g)
- Proteins 24.98 (g)
- Fat 40.10 (g) of which saturated 21.91 (g)of which unsaturated 6.94 (g)
- Fibers 5.37 (g)
- Sodium 2,392.02 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the lasagna
- 4.2 oz egg lasagna
- 3 zucchinis
- 5.3 oz fiordilatte cheese
- 1.8 oz sun-dried tomatoes
- 2.1 oz zucchini flowers
- 1.1 oz Pecorino Romano cheese
- 1.1 oz grated Parmesan cheese
- 10.6 oz béchamel sauce
- 1 onion (small)
- 2.1 oz extra virgin olive oil
- 1 tsp salt
- 2 sprigs basil
- 1 cup milk
- 1 oz butter
- 1.4 oz flour
- 0.7 tsp salt
- 1 pinch nutmeg
Tools
- Casserole Dish
- Frying Pan
- Small Saucepan
- Whisk
- Cutting Board
- Kitchen Scale
- Measuring Cup
Steps to prepare the lasagna
To prepare the lasagna, you don’t necessarily have to boil the sheets first, at least I never do and always use the dry ones to keep in the pantry. Now I’ll tell you how to make a delicious and soft main course with a crispy exterior.
I wash the zucchinis without peeling them, thinly slice the onion in the pan and with a swirl of olive oil, I let it brown.
I add the zucchinis and let them cook for 5 minutes over high heat; they should be crispy.
I cut the sun-dried tomatoes into several parts after blanching them for a minute and add them to the zucchinis in the pan.
Another 5 minutes and I turn off the heat before adding the zucchini flowers, divided into several parts, after washing them and removing the pistil.
Mix all the ingredients and season with salt.
I prepare the béchamel by putting the butter with the flour in the saucepan, and while mixing and the butter melts, I gradually add the warm milk.
Seven minutes and the béchamel is ready, I add salt and freshly grated nutmeg. I also chop the fiordilatte cheese so I have all the ingredients ready.
I start assembling the lasagna, first a layer of béchamel and a sheet of pasta, followed by vegetables, a mix of Parmesan and Pecorino, the chopped fiordilatte, and more béchamel.
Another layer of pasta and repeat all the ingredients.
Today, for this lasagna, I’m preparing 4 layers (sometimes even 5 because I like it very tall).
I cover the prepared lasagna with aluminum foil and place it in a preheated oven at 392°F for 30 minutes. After the time, I remove the cover and bake for another 20 minutes with the top grill for browning.
