New from Fiona's kitchen
Creamy Zucchini Lasagna
One to keep, and that's all I have to say about this crazy delicious dish.
Zucchini Filling
- Baby zucchini, thinly sliced2 lbs
- Shallots, diced2
- Garlic cloves, minced4
- Olive oil3 tbsp
- Spinach2 large handfuls
- Italian seasoning1 tbsp
- Salt & pepperTo taste
Light Parmesan Béchamel
- Butter¼ cup
- Finely sliced leeks2 cups
- Flour¼ cup
- Whole milk3 cups
- Dijon mustard1 tsp
- Grated Parmesan½ cup
- Salt & pepperTo taste
Fresh Pasta
- 00 flour1 cup
- Semolina flour1 cup
- Eggs4
- Olive oil1 tbsp
For Layering
- Fresh mozzarella8 oz
- Extra ParmesanOptional
How it comes together
- Make the pasta dough, knead until smooth, rest for 30 minutes, roll thin, then boil for 1 minute.
- Sauté the shallots and garlic in olive oil. Add the zucchini and cook until tender. Stir in the spinach, Italian seasoning, salt, and pepper.
- For the béchamel, melt the butter and sauté the leeks until soft. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the milk until smooth and slightly thickened. Stir in the Dijon and Parmesan, then season with salt and pepper.
- Bake at 350°F for 40 minutes, uncovering for the last 5–10 minutes. Let rest for 15 minutes before serving.
This creamy lasagna was baked in my favorite @smitheyironware skillet, while the sauce came together in my beautiful @sertodo_copper pot and @falkcopperusa pots. They're some of my most beautiful pieces in my kitchen.
Watch the Reel on InstagramMore from Fiona’s kitchen
The tools behind the making.
Explore Fiona’s curated Amazon storefront for pasta-making and kitchen essentials.
Shop Fiona’s Kitchen
As an Amazon Associate I earn from qualifying purchases.