FRIJE

Name: Zucchini and Fresh Goat Cheese Lasagna
Prep time: 20 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 6 lasagna sheet; 2 zucchini; 150 g of goat cheese; 400 ml of skim milk; 30 g of grated Gruyère cheese; 2 tablespoon of Cornstarch; 2 tablespoon of soy sauce; 4 stalk of basil; salt (according to taste); pepper (according to taste)

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Zucchini and Fresh Goat Cheese Lasagna

Vegetarian Lasagna

Course: Side dish

Preparation time: 20 minutes

Cooking time: 45 minutes

Cost per serving: 0,73 €

Energy: 310 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 180°C (350°F). Wash and grate the 2 zucchinis using a peeler or a large grater. Sauté for 15 minutes in a hot pan. Mix the zucchinis, fresh cheese, soy sauce, and chopped basil. Season with pepper and adjust if necessary. Set aside.
2. Prepare the light béchamel sauce in a saucepan. Dissolve the cornstarch in 4 tablespoons of milk. Pour in the milk and the diluted cornstarch and mix everything together. Thicken over low heat. This béchamel should not be very thick. Season with salt and pepper.
3. Heat a pot of water and cook the lasagna sheets for 5-6 minutes. Drain them and set them aside. In a gratin dish, spread a thin layer of béchamel sauce, then 2 lasagna sheets, cover with half of the zucchini mixture, then again with a little béchamel sauce. Repeat the layers of lasagna-zucchini-béchamel. Finish with 2 lasagna sheets, the remaining béchamel sauce, and sprinkle with grated cheese. Bake for 25 minutes at 180°C (350°F).