Zucchini Flower Lasagna
This is wonderful summer dish, rich and satisfying. Eat warm, and pair with a bitter green salad and a cold red fruity wine. Serves 4.
Approx 15 x egg lasagna sheets (either fresh or dried)
250g mozzarella, thinly sliced
600ml bechamel sauce (click here for a foundation post for bechemel made with olive oil)
50g parmesan, grated
1 garlic clove
1 sprig of thyme
300g zucchini, thinly sliced (works better with the pale romanesco variety)
Approx. 20 zucchini flowers
A slice of lemon rind
Seasoning to taste
Extra Virgin Olive Oil
Gently sauté the clove of garlic in a large glug of EVOO until it begins to turn in colour. Remove it, then add the sliced zucchini, the thyme and the lemon rind and sautéed until they begin to soften (for about 5 minutes), then turn off the heat. Remove the lemon rind and thyme. Season to taste.
Select the best looking zucchini flowers for the top layer of the lasagna (about 6 flowers) and roughly slice the others and them stir them through with the zucchini.
Layer the lasagna as follows:
Bechamel, lasagna sheets, zucchini mix, mozzarella slices, and repeat until you get to the last layer. Here you place the set aside zucchini flowers, a bit more béchamel and the parmesan.
Cover the dish with tin foil and cook in the oven at 180C for 15 minutes. Then remove the foil and continue to cook for a further 15 minutes.
Serve warm with a bitter green salad.