Lasagna zucchini and bacon

 

 

 

 

Ingredients• Lasagne 300g Semolina (I used the wavy Pasta Verde)• Extra Virgin Olive OilFilling• 100g Speck• 800g courgettes• 1/2 onion• 100g Parmesan cheese• 250g Mozzarella• Extra Virgin Olive Oil• Salt• PepperBechamel• 50g butter• 1/2 Litre Whole Milk• 50g flour• Salt• NutmegPreparation

 Wash and dice the zucchini. Chop the onion and fry in a pan with a drizzle of extra virgin olive oil, add the zucchini and cook for 12 minutes with lid on low heat, add salt and pepper.

 Melt the butter, add the flour and cook until the mixture comes away from the edges.
 Add the warm milk and mix thoroughly with a wooden spoon.
 Cook over low heat, stirring until the sauce will be very thick.
 Add a pinch of salt and nutmeg.

  In a large pot bring salted water to a boil, in the meantime, cut the bacon into strips. Cut the mozzarella into cubes.Combine the sauce with zucchini and mix. One by one, cook for 30 seconds the lasagne sheets. Drain the pasta sheets, put in a well-buttered baking dish, covering the bottom of the well and add a little 'filling. Add the mozzarella, bacon and Parmesan cheese; make another layer of pasta, stuffing, mozzarella, bacon and Parmesan cheese; pleasure to make more layers.
 Cover the pan with foil and put in oven at 200 ° C for 35 minutes.
 Lower the temperature to 180 ° C, remove the foil and finish cooking for another 10 minutes.