Family friendly Italian

Zucchini, mint and pine nut lasagne

Name: Zucchini, mint and pine nut lasagne
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 2 garlic cloves, crushed; 4 large zucchinis, halved lengthways,thinly sliced; 1/3 bunch mint, finely chopped; 200g lasagne sheets; 1/3 cup (50g) pine nuts, toasted; 1 1/4 cups (100g) grated parmesan; 60g unsalted butter; 60g plain flour, plus 1 tbs extra; 4 1/2 cups (1.125L) milk; 1/4 tsp ground nutmeg

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by delicious. team

delicious. team

Oct 03, 2015

Making your own pasta sheets for lasagne is, of course, the dream - but sometimes we need a speedy fix, and on those days, dry lasagne is perfectly fine. Team with quality ingredients and you'll love it!

2 tbs extra virgin olive oil
2 garlic cloves, crushed
4 large zucchinis, halved lengthways,thinly sliced
1/3 bunch mint, finely chopped
200g lasagne sheets
1/3 cup (50g) pine nuts, toasted
1 1/4 cups (100g) grated parmesan

White sauce

60g unsalted butter
60g plain flour, plus 1 tbs extra
4 1/2 cups (1.125L) milk
1/4 tsp ground nutmeg

Method

1.

Preheat oven to 200ºC. To make sauce, melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, for 2-3 minutes until golden. Gradually add milk, whisking constantly, until combined. Add nutmeg, season and cook, stirring for 10 minutes or until sauce boils and thickens. Set aside.
2.

Heat oil in a fry pan over medium-high heat, add garlic and zucchini, then cook for 3-4 minutes until softened. Stir in the mint and season.
3.

Spread 1/2 cup white sauce over base of a deep 20cm x 27cm baking dish. Cover with a layer of lasagne sheets, then add 1/2 cup white sauce and top with one-quarter of the zucchini, one-quarter of the pine nuts and 1/4 cup (20g) parmesan. Repeat layers three more times. Top with a layer of white sauce and parmesan, then bake for 25 minutes or until bubbling and golden. Rest for 10 minutes before serving.