Courgette Lasagna with Lemony Béchamel and Homemade Pesto
Courgette Lasagna with Lemony Béchamel and Homemade Pesto
Ingredients
For the Homemade Pasta
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon water, as needed
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Courgette Filling
- 3 pounds zucchini, thinly sliced with a mandoline
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemony Béchamel
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 bay leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1 pound buffalo mozzarella, sliced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, for garnish
- 1 tablespoon olive oil, for greasing
Instructions
- 1
Prepare the Homemade Pesto: In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, 1/2 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth. Set aside.
⏱️ 10 min
- 2
Prepare the Homemade Pasta Dough: On a clean work surface, create a mound with 2 cups all-purpose flour. Make a well in the center and crack 3 large eggs into it. Add 1/2 teaspoon salt. Using a fork, gradually incorporate the flour into the eggs, then knead by hand for 8-10 minutes until a smooth, elastic dough forms. If too dry, add water 1 tablespoon at a time. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 45 min
- 3
Prepare the Courgette Filling: Thinly slice 3 pounds zucchini using a mandoline. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add the sliced zucchini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini is tender but not mushy, about 8-10 minutes. Remove from heat and set aside.
⏱️ 20 min
- 4
Start the Lemony Béchamel: In a large saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1/2 cup all-purpose flour and whisk continuously for 2-3 minutes to create a roux, cooking until it smells 'biscuity' and is lightly golden.
⏱️ 5 min
- 5
Finish the Béchamel: Gradually whisk in 4 cups warmed whole milk, a little at a time, ensuring no lumps form. Add 2 bay leaves, 1/4 teaspoon freshly grated nutmeg, 1 tablespoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens to your desired consistency, about 10-12 minutes. Remove from heat, discard bay leaves, and stir in 2 tablespoons fresh lemon juice.
⏱️ 15 min
- 6
Roll and Cook Pasta: Divide the rested pasta dough into manageable portions. Using a pasta machine, roll each portion into thin sheets (to your desired lasagna thickness). Bring a large pot of salted water to a rolling boil. Cook the fresh pasta sheets in batches for 1-2 minutes until al dente. Immediately transfer cooked pasta to a large bowl of cold water to stop cooking and prevent sticking. Drain well.
⏱️ 25 min
- 7
Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon olive oil.
⏱️ 10 min•🌡️ 375
- 8
Assemble the Lasagna (Layer 1): Spread a thin layer of lemony béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked pasta sheets over the béchamel. Top with a layer of the cooked zucchini slices. Spoon more béchamel sauce over the zucchini, then dot with spoonfuls of homemade pesto.
⏱️ 10 min
- 9
Assemble the Lasagna (Repeat Layers): Repeat the layering process: pasta, zucchini, béchamel, pesto, until all ingredients are used, ending with a layer of pasta.
⏱️ 10 min
- 10
Top the Lasagna: For the final layer, spread a generous amount of béchamel sauce over the top pasta layer. Arrange slices of buffalo mozzarella over the béchamel, then sprinkle generously with 1/2 cup freshly grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper.
⏱️ 5 min
- 11
Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 35-40 minutes, or until golden brown and bubbly. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 40 min•🌡️ 375
- 12
Rest and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Courgette Lasagna with Lemony Béchamel and Homemade Pesto
Ingredients
For the Homemade Pasta
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon water, as needed
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Courgette Filling
- 3 pounds zucchini, thinly sliced with a mandoline
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemony Béchamel
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 bay leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon lemon zest, from 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1 pound buffalo mozzarella, sliced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon black pepper, freshly ground, for garnish
- 1 tablespoon olive oil, for greasing
Instructions
- 1
Prepare the Homemade Pesto: In a food processor, combine basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, 1/2 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Process until smooth. Set aside.
⏱️ 10 min - 2
Prepare the Homemade Pasta Dough: On a clean work surface, create a mound with 2 cups all-purpose flour. Make a well in the center and crack 3 large eggs into it. Add 1/2 teaspoon salt. Using a fork, gradually incorporate the flour into the eggs, then knead by hand for 8-10 minutes until a smooth, elastic dough forms. If too dry, add water 1 tablespoon at a time. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 45 min - 3
Prepare the Courgette Filling: Thinly slice 3 pounds zucchini using a mandoline. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add the sliced zucchini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the zucchini is tender but not mushy, about 8-10 minutes. Remove from heat and set aside.
⏱️ 20 min - 4
Start the Lemony Béchamel: In a large saucepan, melt 1/2 cup unsalted butter over medium heat. Add 1/2 cup all-purpose flour and whisk continuously for 2-3 minutes to create a roux, cooking until it smells 'biscuity' and is lightly golden.
⏱️ 5 min - 5
Finish the Béchamel: Gradually whisk in 4 cups warmed whole milk, a little at a time, ensuring no lumps form. Add 2 bay leaves, 1/4 teaspoon freshly grated nutmeg, 1 tablespoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, whisking occasionally, and cook until the sauce thickens to your desired consistency, about 10-12 minutes. Remove from heat, discard bay leaves, and stir in 2 tablespoons fresh lemon juice.
⏱️ 15 min - 6
Roll and Cook Pasta: Divide the rested pasta dough into manageable portions. Using a pasta machine, roll each portion into thin sheets (to your desired lasagna thickness). Bring a large pot of salted water to a rolling boil. Cook the fresh pasta sheets in batches for 1-2 minutes until al dente. Immediately transfer cooked pasta to a large bowl of cold water to stop cooking and prevent sticking. Drain well.
⏱️ 25 min - 7
Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with 1 tablespoon olive oil.
⏱️ 10 min•🌡️ 375 - 8
Assemble the Lasagna (Layer 1): Spread a thin layer of lemony béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of cooked pasta sheets over the béchamel. Top with a layer of the cooked zucchini slices. Spoon more béchamel sauce over the zucchini, then dot with spoonfuls of homemade pesto.
⏱️ 10 min - 9
Assemble the Lasagna (Repeat Layers): Repeat the layering process: pasta, zucchini, béchamel, pesto, until all ingredients are used, ending with a layer of pasta.
⏱️ 10 min - 10
Top the Lasagna: For the final layer, spread a generous amount of béchamel sauce over the top pasta layer. Arrange slices of buffalo mozzarella over the béchamel, then sprinkle generously with 1/2 cup freshly grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper.
⏱️ 5 min - 11
Bake the Lasagna: Place the assembled lasagna in the preheated oven and bake for 35-40 minutes, or until golden brown and bubbly. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 40 min•🌡️ 375 - 12
Rest and Serve: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min