Individual zucchini and cheese lasagnas

Ingredients

• 2 medium Zucchini (cut into rounds about 0.5 cm thick)
• 2 tablespoons Olive oil (for cooking the zucchini)
• 30 g Butter (for the béchamel)
• 30 g All‑purpose flour (for the béchamel)
• 500 ml Whole milk (a little more than usual for a fluid béchamel)
• 1 pinch Nutmeg (ground, to flavor the béchamel)
• 1 teaspoon Salt
• 8 sheets Fresh lasagna sheets (pre‑cooked 2 min in boiling salted water)
• 150 g Alpine cheese (e.g., Gruyère or Comté) (grated)
• 50 g Parmesan (grated)
• to taste Freshly ground black pepper

Instructions

1. Cut the zucchini

   Wash the zucchini, trim the ends and slice into rounds about 0.5 cm thick. Do not slice too thin so they stay flexible.

   Time: PT5M

2. Grill the rounds

   Heat a pan over medium‑high heat, add the drizzle of olive oil and arrange the rounds in a single layer. Lightly brown them without excessive coloring, then transfer to paper towels to drain excess oil.

   Time: PT5M

3. Prepare the béchamel

   In a small saucepan, melt the butter over low heat without letting it brown. Add the flour all at once and whisk vigorously. Gradually pour in the milk (about 500 ml), add the pinch of nutmeg, salt and pepper. Stir over low heat until the sauce coats the whisk, then cover and let cool off the heat.

   Time: PT10M

4. Par‑cook the lasagna sheets

   Bring a large pot of salted water to a boil. Drop the fresh lasagna sheets in for 2 minutes, then lift them one by one with a slotted spoon and lay flat on a clean kitchen cloth to prevent sticking or folding.

   Time: PT5M

5. Assemble the wallets

   Cut each lasagna sheet lengthwise in half. Place a half‑sheet, spread a thin layer of béchamel, add a strip of grated alpine cheese, then 4 grilled zucchini rounds. Cover with another layer of béchamel, sprinkle alpine cheese and parmesan, add a turn of pepper mill. Fold the free edges to close the wallet and seal with a little béchamel.

   Time: PT8M

6. Arrange on the sheet

   Place each wallet on a baking sheet lined with parchment paper. Generously brush the top with the remaining béchamel, scatter alpine cheese, parmesan and place a final zucchini round on top for decoration.

   Time: PT2M

7. Bake

   Put the sheet in a preheated oven at 180 °C and bake for 20 minutes, until the top is well browned and crisp.

   Time: PT20M

   Temperature: 180°C

8. Rest and serve

   Remove the wallets from the oven and let them warm slightly (about 5 minutes) before eating. They are even better once slightly cooled.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g