I am honored to present a truly seductive recipe straight from Italy, complements of Chef Simone, from Lucca.

He creatively combines courgettes, or zucchini as we call them in the US, and a Béchamel sauce for a twist on an all time favorite comfort food--lasagna. If zucchini isn't your thing, you can substitute this with a vegetable of your choice such as mushrooms, artichokes, eggplant, or asparagus. Chef Simone's vegetable lasagne is made with alternate layers of wide pasta, vegetables, cheese, and a bechamel sauce.

Remember lasagna is a dish that taste even better the next day so you have a very good reason to extend your date.

Lasagne di Zucchine
Recipe courtesy of Chef Simone, Tours of Italy
Check out the web site: Cooking Course in Tuscany for delicious cooking classes with Oliver!

Ingredients:

• 1 box of egg pasta
• 2.2 pounds Zucchini or Courgettes, cut into small pieces
• Extra virgin olive oil
• 1 large white onion, diced
• 2 cups of fresh, grated parmesan cheese
• Salt and Pepper to taste

Béchamel Sauce

• 3 cups of hot milk
• 3 parsley stalks
• 1 bay leaf
• 10 whole black peppercorns
• 1/4 tsp mace (or nutmeg)
  
• 1 slice onion, 1/4 inch thick
• 3 tablespoons butter
• 3/4 oz plain flour
• salt and pepper to taste
  
• 5 oz unsalted butter
• 3 1/2 oz all purpose flour
• salt & pepper to taste
  

Béchamel Sauce

1. Place the milk in a small saucepan and add the parsley stalks, bay leaf, nutmeg, onion and peppercorns.
2. Place the saucepan over a low heat and let it slowly come up to simmering point, which will take about 5 minutes.
3. Remove the saucepan from the heat and strain the milk into a bowl, discard all flavourings.
4. Take the pan and add the butter, melting gently - don't over heat and let it brown, as this will affect the colour and flavour of the sauce.
5. When the butter melts, over medium heat, add the flour. Using a small pointed wooden spoon, stir vigorously to make a smooth, glossy paste.
6. Next begin adding the infused milk a little at a time - about 1 oz - stirring vigorously. When the milk is incorporated, add the next ounce. Continue incorporating each bit of liquid before you add the next. When half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.
7. Turn the heat down to its lowest setting and let the sauce simmer for 5 minutes, whisking from time to time.
8. While that's happening, season with salt and freshly milled black pepper to taste.
9. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water.

Preparing the Zucchini and Cooking the Pasta

1. Preheat the oven to 350 degrees.
   
2. Wash and clean the courgettes/zucchini, cut into small pieces.
3. Dice the onion and add to the courgettes and toss together, let it rest for 5 minutes
4. Heat a skillet over low heat. When hot, add olive oil to the pan, add courgettes, onions, salt and pepper
5. Start cooking gently on a low heat, mixing regularly
6. Remove skillet from the heat and drain any excess oil then leave the mixture to rest
7. Cook the lasagna strips in generously salted hot water
8. Add a splash of oil
9. When they're cooked, remove from the water and place on a dry cloth

Preparing the Lasagna
Take a 9 x 13 lasagna pan and build the lasagna in layers

1. Start with 1/3 of Bechamel sauce and top with 1/3 of noodles
2. Top this with 1/2 of the zucchini mixture and 1 cup of Parmesan cheese. 
3. Top with1/3 of noodles
4. Next 1/3 of sauce and the rest of the zuchinni
5. End with 1/3 of noodles, 1/3 of the sauce and sprinkle 1 cup of Parmesan on top.
6. Bake covered at 350 degrees for 30 minutes. (does this need to be covered with aluminum foil. Uncover and cook for another 10 minutes.
   
7. Remove from oven and allow to cook for about 10 mintures before serving.