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Company Logo Latteria Soresina

Courgette lasagnette

Course

First

Time

45 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE BÉCHAMEL
1 litre Fresh High-Quality Latte Soresina Alta Qualità
100 g Burro Soresina LattePanna
4 tablespoons flour
Nutmeg, salt and pepper to taste

FOR THE LASAGNETTA
8 medium/large courgettes
120 g diced ham
1 Tropea onion

FOR THE TOPPING
1 packet Grana Padano Cheese Pearls

granelli di bontà
Courgette lasagnette

PREPARATION

  1. Start by preparing the béchamel sauce. Heat the Burro Soresina LattePanna in a saucepan. Once the butter has completely melted, add the flour and whisk for one minute by hand. Add Fresh High-Quality Latte Soresina Alta Qualità – also cold – plus the nutmeg, salt and pepper then cook over medium heat, whisking continuously until the béchamel thickens and comes to the boil. Turn off the heat, cover with cling film and let cool.
  2. Rinse and dry the courgettes then cut into rounds, not too thick. Peel the onion and slice it thinly.
  3. Sprinkle the base of a cocotte with a little béchamel sauce. Create the first layer of courgettes so that they slightly overlap. Add the onion by sprinkling it over the courgettes then pour a generous spoonful of béchamel sauce. Sprinkle with the diced ham then top with a teaspoon of Grana Padano Cheese Pearls.
  4. Create a second layer the same as the first and scatter a generous layer of Grana Padano Cheese Pearls over the top.
  5. Bake at 200° C in fan mode for about 25 minutes, until the surface is golden brown.
  6. Serve hot.
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