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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.
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Critical Success Points
- • Do not over‑brown the zucchini when grilling.
- • Achieve a fluid but set béchamel (coats the whisk).
- • Dry the lasagna sheets properly to avoid folds.
- • Seal the wallet edges correctly with béchamel.
- • Bake until the top is well browned.
Safety Warnings
- • Be careful of hot oil splatters when grilling the zucchini.
- • The béchamel is very hot; handle with care.
- • Use kitchen gloves when removing the sheet from the oven.
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