Courgette and Mortadella Lasagne
You'll fall in love with this courgette lasagne thanks to its delicious ingredients, which complement each other perfectly.
Ingredients:
For the filling:
- 1 packet of lasagne sheets
- 60 ml extra virgin olive oil
- 3 courgettes
- 3 garlic cloves, thinly sliced
- Freshly ground black pepper
- Salt
- 250 g Bologna mortadella
- 200 g provolone cheese
- 60 g pistachios
- 80 g grated mozzarella
- 60 g Grana Padano
For the pesto:
- 1 garlic clove
- 100 g Grana Padano
- 70 g walnuts
- 100 g fresh basil leaves
- 150 ml extra virgin olive oil
- A little water (optional)
For the béchamel sauce:
- 70 g butter
- 60 g plain flour
- Nutmeg
- Salt
- Black pepper
- 1 litre milk
Method:
- To prepare the pesto, blend all the ingredients until smooth and set aside.
- Slice the courgettes using a mandoline slicer.
- Heat the extra virgin olive oil in a frying pan and gently fry the sliced garlic until golden. Add the courgettes, season with salt and pepper, and sauté.
- For the béchamel sauce, melt the butter in a saucepan and cook the flour over a low heat for a couple of minutes until lightly golden. Gradually add the milk, stirring thoroughly after each addition. Season with nutmeg, salt and black pepper, and bring to the boil. Add the pesto and mix well.
- Cook the lasagne sheets.
- Preheat the oven to 210 °C fan.
- Spread a layer of béchamel sauce over the bottom of an ovenproof dish. Add a layer of lasagne sheets, followed by a layer of courgettes, another layer of béchamel and a layer of mortadella. Add the provolone cheese, grated mozzarella and pistachios. Repeat the process three more times.
- Cover with the remaining béchamel sauce and finish with grated Grana Padano.
- Bake for approximately 20 minutes, until the béchamel is bubbling and the cheese is golden brown.
