Courgette lasagne with lemon Béchamel sauce (Lasagne con zucchine e Besciamella di limone) from Gennaro's Limoni: Vibrant Italian Recipes Celebrating the Lemon (page 57) by Gennaro Contaldo

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Notes about this recipe

  • JimCampbell on May 22, 2025

    A 3.5 out of 5. After reading FlowerGold's review we were intrigued to try this dish. A very nice lasagne. Quite a change from the bolognese/ragu based recipes we are accustomed to. No meat. We made the bechamel based on a 1/2 cup of flour to ensure we had enough sauce. Ended up using the zest of two lemons and the juice of three lemons in the bechamel to get the right amount of lemon flavor. Freshly grated nutmeg is always a game-changer in bechamel. We blanched the zucchini instead of grilling/frying it. Makes for a lighter tasting dish. We used almost four pounds of zucchini, cut a little under 1/4". Thank goodness for the mandolin. two layers of zucchini per lasagne layer. Four layers of lasagne total in an 8"x12" Pyrex. We will definitely make this again.

  • FlowerGold on May 16, 2025

    Nice and the lemon adds a freshness without being strong. The recipe doesn’t say how many layers so that you know how to divide up the elements. I did 3 layers - 12 sheets. The cheese and the sauce overwhelmed the zucchini. Definitely need more zucchini. I would say a pound. I cut them a little less than 1/4 thick. Next time I wouldn’t use all of the sauce. And my mozzarella ball was large so I wouldn’t use the entire thing in an effort to make a little lighter and balanced with the zucchini. I would bake 5 more minutes covered. Would redo! And would need a side beyond salad if serving 4.

  • Yildiz100 on June 21, 2022

    Pretty nice. I think it could maybe use slightly more zucchini.

  • dedi04 on May 01, 2022

    Double the recipe, if you really want to cook it for four as a main course.

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