LASAGNE CON PESTO DI ZUCCHINE

Preparation:  1 h 10 min
Level:  Easy
Serves:  6 

INGREDIENTS

1 L Milk
450 g Baby Marrows
220 g Emmenthal or Mature Cheddar
200 g Homemade Pasta or Pre-cooked Lasagne Sheets
100 g Bacon (optional)
70 g Cornstarch / Maizena
60 g Toasted Almonds (skins removed)
30 g Grated Parmesan Cheese
Fresh Mint
Lemon Butter
Olive Oil
Salt
Pepper

COOKING INSTRUCTIONS

Wash the baby marrows, and half them lengthways, then place on a baking tray lined with baking parchment.  Drizzle with olive oil and add a few mint leaves, salt and pepper and bake in a pre-heated oven at 180 °C for 25-30 minutes. Cut the baby marrows into small pieces and blend with the roasted almonds, 30 g of oil, 30 g of lemon juice and 60 g of water (pesto). Use bacon bits or cut the bacon into small cubes or pieces, then cook in a pan for 2-3 minutes.  Roughly grate the Emmenthal cheese. 

Bring a litre of milk to the boil and season with salt and pepper; mix the Cornstarch/Maizena well with another 150 ml of milk, making sure there are no dry particles.  Add to the warm milk and cook for another minute, mixing continuously, add the grated parmesan cheese (milk cream). 

Butter an oven dish and start with a layer of pasta, then the milk cream, bacon, Emmenthal cheese and pesto and continue layering until your ingredients are finished.  End with a layer of cream.  Bake the lasagne at 180 °C for about 20 minutes.