Lasagna con speck: the tasty recipe for a special dinner!
published on 30 July, 2021 at 13:53
This is a delicious alternative to the usual lasagna!
INGREDIENTS
INGREDIENTS
8-10 lasagna sheets;
1 medium zucchini, shredded;
300g (1 ⅓ cup) mozzarella, grated;
45g (½ cup) parmesan, grated;
500ml (2 cups) milk;
45g (3 tbsp) flour;
45g (3 tbsp) butter;
200g (⅔ cup) speck, sliced.
1 medium zucchini, shredded;
300g (1 ⅓ cup) mozzarella, grated;
45g (½ cup) parmesan, grated;
500ml (2 cups) milk;
45g (3 tbsp) flour;
45g (3 tbsp) butter;
200g (⅔ cup) speck, sliced.
METHOD
- Cook lasagna sheets if using dry ones.
- Cook flour and butter for 30 seconds. Slowly pour in the milk and cook for 7-10 minutes more until thick and bubbly. Season to taste.
- Place one layer of lasagna sheets on the bottom of the pan, top with sauce, mozzarella, parmesan, speck and zucchini (squeeze excess moisture).
- Repeat layers until you fill-up the form. Top with sauce and cheese as a final layer.
- Bake at 200C/400F for 30 minutes.
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