Summer lasagne

One of the things I’ve learnt since living in Italy is that there are as many variations on a classic lasagne as there are cars on the road. Everyone has their own take on it not to mention the red (tomato), green (pesto) and white (béchamel) versions; so nearly the Italian flag!, which regularly pop up on menus up and down the country.

Tonight I added my own version to the mix in a bid to use up some bacon that has been lingering in the top freezer drawer for too long with an abundance of fresh zucchini and tomatoes from the garden.

The beauty of summer lasagne is that you can play around much more than the classic winter variation. Use fresh pasta and layer up on the plate, thus avoiding the oven and long cook times, if you want a super fresh dish. Or, like me, combine lightly cooked fresh ingredients with some béchamel for a quick bake white lasagne, perfect for a summers evening.

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ingredients: 4 large zucchini, 8 slices bacon,1 large beef tomato (diced), fresh basil, 8 fresh lasagne sheets, c.59g butter, 1 heaped tablespoon flour, 500ml milk, salt and pepper, grated Parmesan top.
Preparation: 15 mins + 25 mins baking
1. Heat a griddle pan, slice the zucchini and griddle on both sides for c. a minute on each side. Place on a plate for use later.
2. Next griddle the bacon slices as per above or for less time if using thin slices.
3. Half the tomato and slice each half into thin strips so that you have c.20 slices of tomato. Finely chop the basil.

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4. In a pan, melt the butter and once melted beat in the flour. Add in the milk little by little whisking as you go so as not to get any lumps. Turn the heat down and let the béchamel thicken to the consistency of a runny custard.
5. Take a rectangular lasagne dish and drizzle some olive oil on the base. Start layering up with zucchini slices bacon, fresh pasta, béchamel, tomato slices, basil, fresh pasta, béchamel and so on and so forth until you finish. The top layer should be pasta covered with béchamel but you can adds few smaller chopped tomato pieces and basil for colour.
6. Grate some Parmesan in the top and season with salt and pepper.
7. Pop into a pre-heated oven at 190c for c. 25-30 mins or until slightly golden on top.

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Comments
2 Responses to “Summer lasagne”
  1. You are so right. Just about anything can go into a lasagna.Your version looks delicious.

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