Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Lasagnes individuelles aux courgettes et fromage
Des petites lasagnes en forme de portefeuille, garnies de rondelles de courgettes grillées, d'une béchamel onctueuse, de fromage d'alpage et de parmesan. Faciles à préparer, elles sont idéales pour un repas convivial ou pour préparer à l'avance.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Ne pas trop colorer les courgettes lors du grillage.
- • Obtenir une béchamel fluide mais prise (nappe le fouet).
- • Sécher correctement les feuilles de lasagne pour éviter les plis.
- • Sceller correctement les bords du portefeuille avec de la béchamel.
- • Cuisson jusqu'à ce que le dessus soit bien gratiné.
Safety Warnings
- • Faire attention aux éclaboussures d'huile chaude lors du grillage des courgettes.
- • La béchamel est très chaude ; manipuler avec précaution.
- • Utiliser des gants de cuisine pour sortir la plaque du four.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Cacio e Pepe (Ketchup Pepe)
A classic Roman pasta elevated with toasted cherry peppercorns, Pecorino Romano, and a silky emulsified sauce. No hacks, just technique: toast and grind pepper, use a concentrated starchy pasta water, and finish the sauce off‑heat for a creamy, pepper‑forward dish that feels like buttered noodles for adults.
Pizzoccheri: originali valtellinesi vs. bianchi vs. gourmet
A classic Valtellina dish of buckwheat pasta tossed with potatoes, Swiss chard, and a blend of Casera, Magnocca, and Parmigiano cheeses, finished with sage‑infused butter. Made entirely by hand following the methods of Osteria Vegia in Madesimo, this hearty, rustic plate showcases the authentic flavors of the Alpine region.
Individual zucchini and cheese lasagnas
Small lasagnas shaped like wallets, filled with grilled zucchini rounds, a silky béchamel, alpine cheese and parmesan. Easy to prepare, they are perfect for a convivial meal or for make‑ahead.
Eggplant Canapés with Goat Cheese and Tomato Sauce
Small grilled eggplant slices, topped with a homemade tomato sauce flavored with thyme and basil, crowned with fresh goat cheese, grated cheese and sunflower seeds. A tasty and quick vegetarian appetizer.
Spaghetti with Beef Meatballs in Tomato Basil Sauce
A classic Italian family recipe from Florence: al‑dente square‑cut spaghetti tossed with juicy beef meatballs, a quick tomato‑basil sauce, and generous Parmesan. The meatballs are moistened with soaked stale bread for a tender texture, and the pasta finishes cooking in the sauce for maximum flavor.
Traditional Panettone
A classic Italian Christmas bread made the traditional way with a homemade Lievito Madre starter, buttery egg‑yolk dough, mandarin paste, rum‑soaked raisins and candied citrus peel. The recipe requires several days of starter development and careful proofing, but the result is a light, fluffy, fruit‑filled panettone that rivals any bakery.