Courgette Lasagna with Lemony Béchamel and Homemade Pesto
Courgette Lasagna with Lemony Béchamel and Homemade Pesto
Ingredients
For the Homemade Pasta Dough (Optional)
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1/2 teaspoon salt
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, peeled
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Courgette Filling
- 3 courgettes, medium, thinly sliced (about 1/8-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemony Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 bay leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, freshly squeezed, from 1 lemon
For Layering and Topping
- 9 fresh lasagna sheets, or use homemade pasta dough rolled into sheets
- 1 pound buffalo mozzarella, sliced or torn into pieces
- 1/2 cup Parmesan cheese, grated, for topping
- 1/4 teaspoon black pepper, freshly ground, for topping
Instructions
- 1
If making homemade pasta dough: On a clean work surface, create a well with the all-purpose flour. Crack the large eggs into the center of the well and add 1/2 teaspoon of salt. Gradually incorporate the flour into the eggs using a fork, starting from the inside of the well, until a shaggy dough forms. Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 30 min
- 2
Prepare the Homemade Pesto: In a food processor, combine the packed fresh basil leaves, toasted pine nuts, 1/2 cup grated Parmesan cheese, 2 peeled garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped. With the food processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is smooth but still has some texture. Set aside.
⏱️ 10 min
- 3
Prepare the Courgette Filling: Thinly slice the courgettes using a mandoline or a sharp knife. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced courgettes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 8-10 minutes until the courgettes are soft but still hold their shape. Do not overcook. Remove from heat and set aside.
⏱️ 15 min
- 4
Make the Lemony Béchamel Sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1/2 cup of all-purpose flour and whisk continuously for 2-3 minutes to create a roux, cooking until it smells slightly nutty (like biscuits). Gradually whisk in the 4 cups of warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to your desired consistency. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 2 bay leaves, and 1/4 teaspoon freshly grated nutmeg. Stir in 1 tablespoon of lemon zest. Cook for another 2-3 minutes, then remove the bay leaves. Stir in 2 tablespoons of freshly squeezed lemon juice for a bright, zingy flavor.
⏱️ 15 min
- 5
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 6
Assemble the Lasagna: If using homemade pasta, roll out the dough into thin lasagna sheets (approximately 1/16-inch thick) using a pasta machine or rolling pin. You will need about 9 sheets. Spread a thin layer of lemony béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna sheets over the béchamel. Top with one-third of the courgette filling, dollops of one-third of the pesto, and one-third of the buffalo mozzarella. Repeat this layering process two more times: béchamel, pasta, courgettes, pesto, mozzarella. For the final layer, place the last 3 lasagna sheets, cover generously with the remaining béchamel sauce, and sprinkle with 1/2 cup grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper.
⏱️ 20 min
- 7
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent sticking to the cheese). Bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and bubbly. If the top is browning too quickly, you can loosely cover it again.
⏱️ 35 min•🌡️ 375
- 8
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 Dough (Optional)
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1/2 teaspoon salt
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, toasted
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, peeled
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Courgette Filling
- 3 courgettes, medium, thinly sliced (about 1/8-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemony Béchamel Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 bay leaves
- 1/4 teaspoon nutmeg, freshly grated
- 1 tablespoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, freshly squeezed, from 1 lemon
For Layering and Topping
- 9 fresh lasagna sheets, or use homemade pasta dough rolled into sheets
- 1 pound buffalo mozzarella, sliced or torn into pieces
- 1/2 cup Parmesan cheese, grated, for topping
- 1/4 teaspoon black pepper, freshly ground, for topping
Instructions
- 1
If making homemade pasta dough: On a clean work surface, create a well with the all-purpose flour. Crack the large eggs into the center of the well and add 1/2 teaspoon of salt. Gradually incorporate the flour into the eggs using a fork, starting from the inside of the well, until a shaggy dough forms. Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
⏱️ 30 min - 2
Prepare the Homemade Pesto: In a food processor, combine the packed fresh basil leaves, toasted pine nuts, 1/2 cup grated Parmesan cheese, 2 peeled garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped. With the food processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is smooth but still has some texture. Set aside.
⏱️ 10 min - 3
Prepare the Courgette Filling: Thinly slice the courgettes using a mandoline or a sharp knife. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the sliced courgettes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 8-10 minutes until the courgettes are soft but still hold their shape. Do not overcook. Remove from heat and set aside.
⏱️ 15 min - 4
Make the Lemony Béchamel Sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1/2 cup of all-purpose flour and whisk continuously for 2-3 minutes to create a roux, cooking until it smells slightly nutty (like biscuits). Gradually whisk in the 4 cups of warmed whole milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to your desired consistency. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 2 bay leaves, and 1/4 teaspoon freshly grated nutmeg. Stir in 1 tablespoon of lemon zest. Cook for another 2-3 minutes, then remove the bay leaves. Stir in 2 tablespoons of freshly squeezed lemon juice for a bright, zingy flavor.
⏱️ 15 min - 5
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 6
Assemble the Lasagna: If using homemade pasta, roll out the dough into thin lasagna sheets (approximately 1/16-inch thick) using a pasta machine or rolling pin. You will need about 9 sheets. Spread a thin layer of lemony béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna sheets over the béchamel. Top with one-third of the courgette filling, dollops of one-third of the pesto, and one-third of the buffalo mozzarella. Repeat this layering process two more times: béchamel, pasta, courgettes, pesto, mozzarella. For the final layer, place the last 3 lasagna sheets, cover generously with the remaining béchamel sauce, and sprinkle with 1/2 cup grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper.
⏱️ 20 min - 7
Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent sticking to the cheese). Bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and bubbly. If the top is browning too quickly, you can loosely cover it again.
⏱️ 35 min•🌡️ 375 - 8
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