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Tuscan Vegetarian Lasagna with Zucchini
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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