Lasagna with zucchini and bacon
Description
Juicy, aromatic lasagna with béchamel sauce will delight you with its rich flavor
Instructions
- 1
Step 1
1. Slice the zucchini and bacon. Press the garlic. Grate the cheese. Place the zucchini slices into a baking dish, add garlic, mix with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and pepper. Bake in the oven at 200°C (392°F) for 15 minutes until tender. Keep the oven at 200°C (392°F).
- 2
Step 2
2. In a small bowl, mix zucchini, bacon, Parmesan cheese, Fontina cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- 3
Step 3
3. To make the Béchamel sauce, melt 1 tablespoon of butter in a large saucepan over medium heat. Add flour and whisk for 3 minutes. Add milk. Increase heat to high. Stir the sauce with a whisk until it begins to thicken, about 3 minutes. Add a pinch of salt, pepper, and nutmeg.
- 4
Step 4
4. Pour the béchamel sauce into a baking dish. Place 2 lasagna sheets, then the zucchini mixture on top, then again 2 lasagna sheets.
- 5
Step 5
5. Top with marinara sauce, Mozzarella cheese, and a little Parmesan cheese on top.
- 6
Step 6
6. Cover tightly with foil. Bake at 200°C for about 20 minutes. Remove the foil and continue baking until the cheese on top turns golden brown, about 15 minutes. Let cool for 10 minutes, slice and serve.