Pesto and Zucchini Lasagna

To make the pesto and zucchini lasagna, first trim the zucchini and slice them with a mandolin 1 to obtain very thin slices 2. Heat a drizzle of oil in a pan and add the zucchini 3.

Cook over high heat for about 5 minutes 4. Once golden, season with salt 5 and pepper, then set aside. Move on to preparing the béchamel sauce: heat the milk in a pot 6.

In another pot, melt the butter over low heat 7, then add the flour all at once 8 and stir until you get a roux 9.

At this point, pour the hot milk in 2 or 3 additions 10 and continue stirring over medium heat with a whisk 11. When it has thickened, remove the béchamel sauce from the heat 12, cover with plastic wrap in contact with the surface, and let it cool to room temperature.

Now focus on the pesto: put the basil leaves, washed and dried, in a mixer along with the oil 13 and blend for a few seconds 14, then add the clove of garlic, grated Parmigiano Reggiano PDO and grated Pecorino 15.

Add the pine nuts 16 and blend again until you get a smooth consistency 17. You are ready to assemble the lasagna: spread a spoonful of béchamel sauce on the bottom of a baking dish 18.

Lay 3 sheets of pasta slightly overlapping 19, then cover with a bit more béchamel sauce 20 and add some zucchini 21.

Distribute a few dollops of pesto 22 and sprinkle with a tablespoon of grated Parmigiano Reggiano PDO 23, then cover with another 3 sheets of pasta 24. Repeat the sequence of ingredients to create a total of 4 layers of pasta.

Cover with béchamel sauce, zucchini, pesto, and plenty of grated Parmigiano Reggiano PDO 25. Bake in a preheated static oven at 400°F for 35 minutes, then turn on the grill and continue baking for another 5 minutes 26. Remove the pesto and zucchini lasagna from the oven and let it cool slightly before serving 27!