Lasagna with zucchini and goat's cheese Ingredients: nutmeg - 2 zucchini - (or 3 small) 30 g - grated gruyere - 1 tablespoon of cornstarch - 5 plates of - lasagna - salt - pepper - 5 goat's cheese - fresh 25 cl of - milk.
Utensils：
- 1 Gratin dish- oven dishes 1 Oven- ovens 1 baking tray- oven tray 1 Grater- graters 1 Set 3 frying pans- best frying pans 1 Wooden spoon- 1 saucepan- sets of saucepans 1 dish-
Total time: 35 min Preparation: 15 min Rest:- Cooking: 20 min
Phase 1
Preheat the oven to thermostat 6 (180°C). Wash the zucchini, grate them with a large grid. Brown them for 15 minutes over low heat in a pan.
Phase 2
Add the fresh goat cheese, salt and pepper.
Phase 3
Place the pasta to cook. Make a light béchamel: bring the milk to the boil and add the cornstarch, mix over low heat so that the sauce sets, add salt, pepper and add the nutmeg.
Phase 4
In a dish, alternate the sauce, the lasagna sheets, the zucchini, finish with the sauce. Sprinkle with gruyere.
Phase 5
Bake for 20 to 25 min.
Utensils：
- 1 Gratin dish- oven dishes 1 Oven- ovens 1 baking tray- oven tray 1 Grater- graters 1 Set 3 frying pans- best frying pans 1 Wooden spoon- 1 saucepan- sets of saucepans 1 dish-
Total time: 35 min Preparation: 15 min Rest:- Cooking: 20 min
Phase 1
Preheat the oven to thermostat 6 (180°C). Wash the zucchini, grate them with a large grid. Brown them for 15 minutes over low heat in a pan.
Phase 2
Add the fresh goat cheese, salt and pepper.
Phase 3
Place the pasta to cook. Make a light béchamel: bring the milk to the boil and add the cornstarch, mix over low heat so that the sauce sets, add salt, pepper and add the nutmeg.
Phase 4
In a dish, alternate the sauce, the lasagna sheets, the zucchini, finish with the sauce. Sprinkle with gruyere.
Phase 5
Bake for 20 to 25 min.