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Tuscan Vegetarian Lasagna with Zucchini
"This vegetarian lasagna recipe comes from the rolling hills of Tuscany. Creamy béchamel sauce, smoky mozzarella cheese and fresh summer zucchini are a stellar trio, lasagna with white sauce, at its best. I experienced this taste on a family trip to Italy and I thought it was just to die for. I couldn't wait until I could get home and replicate it. Now that I've been able to recreate the recipe, I'm so excited to share it with everyone I can."
Noteszucchini, lasagna, vegetarian, mozzerella, béchamel sauce, creamy, cheesy, pasta, tuscan, italian, delicious, company
Serves5 People
Preparation Time30 min
Cooking Time1 hr
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped shallots (3 large shallots)
- 3 cups whole milk
- 1 cup water
- 3 tablespoons all-purpose flour
- 1/4 teaspoon white pepper
- 2 cloves medium, garlic
- 1 teaspoon chopped fresh thyme leaves plus more fresh thyme for garnishing
- 1 pinch nutmeg (best if you can grate it fresh)
- 1/2 cup grated parmesan cheese (I recommend Parmigiano Reggiano)
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