Recipe: Luca Ciano, execitive chef, Barilla, Australia. (
2tbs extra virgin oil
2 garlic cloves, crushed
4 large zucchinis, (or in this case one mutant zucchini aka marrow, halved lengthways, thinly sliced. I used one of those cheese slicer thingies and it was perfect for the job.)
1/3 bunch mint, not sure what that means so I just did a good handful (probably 1/3rd cup thinking about it)
200gms lasagne sheets, I used 8 sheets, 2 per layer.
1/3 cup(50g) pine nuts, toasted (didn't have any so left them out)
1/4 cups(100g) grated Parmesan cheese (I used a pack of feta, crumbled, plus a little extra from a leftover packet)
60g plain flour
4 1/2 cups (1.125 ltr) milk
1/4 tsp ground nutmeg
I know how to make a white sauce so rarely measure, I could have done with a touch more for the topping.
This recipe uses a 20cm x 27 cm baking dish
Preheat oven to 200C. Make sauce. melt butter in saucepan on medium heat. Add flour, cook, stirring until golden. Gradually add milk, until combined. Add nutmeg, season, cook for 10 mins or so until thickened. Set aside.
Heat in fry pan, over medium heat. add garlic and zucchini, cook for 2-3 mins, until softened. Stir in mint and season.
Spread 1/2 cup sauce in base of dish, cove with lasagne, add 1/2cup sauce, then 1/4 zucchini mix, 1/4 pine nuts. 1/4 cup parmesan
Repeat layers ending with a layer of lasagne and white sauce and parmesan
Bake for 25mins or until bubbling and golden. Rest for 10mins before serving.
Helga Von Trollop on Facebook had made this for friends and I liked the sound of it so she very kindly sent me the recipe. And I have to say it's a hit. I substituted a couple of ingredients and it was still great. Don't be afraid to substitute things, use what you have. I rarely follow a recipe exactly and I'm still alive, barely, but still alive.
Give it a go and tell me what you think. I bet there;s a few of you out there with a glut of zucchini, or courgettes, whatever.
It was just a 'small' zucchini!
Max is not entirely sure of aforementioned squash.
We served ours with tomatoes fresh out of the greenhouse, with basil, olive oil & balsamic vinegar.
I haven't forgotten about the garden post, we've been doing some work out there over the last few days, I'll probably do it at the weekend.
Hope you're all having a great week, it's been scorchio here.