The lasagna with white meat sauce and zucchini are a tasty succulent first course. Follow this recipe to make this very good alternative to traditional lasagne.

Ingredients

Lasagna with egg 250g

Courgettes 300 g

Parmesan to be grated

FOR WHITE MEAT SOUCE

Sausage 320 g

Celery 1 coast

Carrots 1

Onions 1

Red wine 50 ml

Water 50 ml

Rosemary to chop 1 branch

Garlic 1 clove

Black pepper q.b.

Salt up q.b.

FOR THE PARMESAN CREAM

Whole milk 500 ml

Parmesan cheese to be grated 200 g

Butter 50 g

Flour 00 50 g

Method

Start by preparing the sauté: wash and check the carrot and celery, peel the onion and cut all the vegetables to make small cubes.

In a saucepan, heat a little oil and let it season a clove of garlic, then add the vegetables for the sautéed. Brown for at least 10 minutes to soften the vegetables, then add the chopped rosemary.

Peel the sausage and cut it, then add it to the pan with the sautéed mixture. Add salt and pepper and sauté the sausage for a few minutes, blend with the red wine and let it evaporate. Pour in hot water and cook the meat sauce. When the sausage is soft and well cooked, turn off the heat and remove the garlic clove with a kitchen tongs.

Wash and check the courgettes and cut them for the long side into thin slices about 1 cm. Grill the slices on a plate and set aside. Now prepare the cream with cheese: in a saucepan heat the milk (do not let it boil), while in another melt the butter, add the flour and stir.

Pour the previously heated milk (slightly warmed) into the butter and farna mixture. Stem all the mixture, mixing well with the whisk and cook over low heat, when it has thickened, remove the saucepan from the heat and add the grated Parmesan, you have to get a sort of creamy béchamel.

Your parmesan cream is ready, you can compose the lasagna: take a rectangular pan, roll out a layer of parmesan cream on the bottom, then place a layer of pastry, cover with another cream, then with the sauce and finally with a layer of zucchini. Continue alternating layers until the ingredients run out. Finish with a layer of meat sauce and sprinkle the surface with grated Parmigiano Reggiano. Bake in a preheated 200° oven for 20 minutes. When cooked, remove the lasagna, let cool for a few minutes and then bring them to the table!

I hope this dish can interest you and want to taste it as it was for me! Enjoy your meal and have a good day! Ilde