Tutorials & ingredients to prepare Lasagna

Who doesn't love lasagna? Now a healthy lasagna to eat without guilt?

Follow this delicious recipe that I separated for you.

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Ingredients

2 medium sized Italian zucchinis (500 g), in 0.5 cm thick slices

1 tablespoon (15 ml) of olive oil

250 g of ricotta

1/2 tablespoon (3 g) of salt

2 1/2 tablespoons (7 g) of thinly sliced ​​green onions

300 g of cherry tomatoes, cut in half

1 1/2 tablespoon (23 g) unsalted butter

1 1/2 tablespoon (14 g) all-purpose flour

2 cups (480 ml) of whole milk

1/4 tablespoon (1 g) grated nutmeg

1 teaspoon (5 ml) of olive oil, to grease

freshly ground white pepper to taste

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Step by step

1) Preheat the oven to 200 ° C.

2) Heat a frying pan, grill the zucchini slices in a drizzle of olive oil, transfer to a serving dish and set aside.

3) In a bowl, mash the ricotta with a fork, season with a little salt and pepper to taste, mix the chives and set aside.

4) Season the tomato with a little salt.

5) In a pan, melt the butter over low heat, add the wheat flour and cook until golden, stirring constantly.

6) Remove the pan from the heat and add the milk while beating over and over with a fouet.

7) Bring the pan to medium heat and, always stirring, let it warm until it starts to boil.

8) Then lower the heat, season the sauce with salt, pepper and nutmeg and, stirring occasionally, cook for another 12 minutes, until the sauce thickens slightly.

9) Grease the pan with olive oil, make a layer of zucchini on the bottom, spread a little ricotta and tomato and cover with a little white sauce.

10) Repeat each layer 2 more times, reserving some of the ricotta and tomato to finish, and bake in the oven for 35 minutes, or until the surface is browned.