Courgettes or squash season is here, Yey! Luckily, I have garden-savy friends who have an orchard to die for and this season they had a surplus of beautiful courgettes.
I threw myself on the sword and offered to take some off their hands and diligently used a couple for this delicious courgette lasagna. Instead of using normal lasagna plates, I went for a more low carb version by slicing the courgettes about 0.5 cm thick with the help of my trusty mandolin and setting them together overlapping each other to make a nice courgette layer.
The result: this amazing, delicious and tasty dish.
- 1kg courgettes, sliced
- 10 cubes frozen spinach
- 1 box/ 250gr ricotta cheese
- 2 big shallots, finely chopped
- 150gr bacon, chopped
- 1 garlic clove, finely chopped
- 30gr pinenuts
- 120gr grated mozzarella cheese
- 20gr parmessan cheese, grated
- 600ml bechamel sauce
- handful of breadcrumbs (panko)
- Olive oil
- 1. Preheat the oven to 200 celsius, on a baking tray drizzle some olive oil on a baking paper and spread with a cooking brush. Place the courgette slices on the baking paper and brush each slice with olive oil and season with salt and pepper. Bake until coked through and slightly golden, about 30 mins
- 2. Meanwhile, In a pan over medium heat add a drizzle of oil add and the bacon, stir for 5-7 minutes and add shallots and garlic stir for 5 more minutes until the shallots become transparent.
- 3. Add the frozen spinach and cook until you have a paste like mix.
- 4. Over medium heat lightly toast the pine nuts and then add to the spinach mix. Allow the spinach mix to cool.
- 5. In a bowl mix the ricotta cheese and spinach and bacon mixture well and season to taste with salt and pepper.
- 6. Prepare the bechamel according to your favourite recipe or see the link above.
- 1. In a medium sized baking form, spread some bechamel sauce in orer to cover the bottom throughly.
- 2. Place the courgette slices in such a way that you get a nice layer spread half the ricotta and spinach mix and a handful of mozzarella cheese and a good drizzle o the bechamel.
- 3. Repeat step 1and 2 at least once more
- 4. The final layer should be a layer of courgettes and a thick coat of bechamel topped with breadcrumb and parmesan cheese.