Recipe by: Elisabetta Ravarino
Connacht Gold Butter Me Up Category Finalist
Home Cook Hero Awards 2015
1 tbsp rapeseed oil
1 clove of garlic, minced
1kg zucchini, thinly sliced
1 tbsp olive oil
Salt and black pepper
1 tsp chives, finely chopped
1 tsp basil leaves, coarsely chopped
80g Connacht Gold Unsalted butter
80g white flour
700ml Connacht Gold Fresh milk, warmed
2 balls buffalo Mozzerella, sliced into cubes
60g grated parmesan, more to top lasagne
80g pine nuts
12 zucchini flowers, cleaned
250g lasagne sheets
1 Preheat the oven to 180C˚/160˚C fan/Gas mark 4. Grease a tray with cooking spray.
2 Heat the rapeseed oil in a large frying pan and add the garlic, butter, zucchini and olive oil.
3 Season with salt and pepper, then add the chives and basil. Turn off heat and set aside.
4 Melt the butter in a saucepan on a low-medium heat.
5 Once melted, add the white flour and mix over the heat until the flour is cooked out.
6 Gradually add the milk, stirring constantly to avoid lumps.
7 Keep stirring until the sauce thickens, and as soon as the first bubbles begin to cook for a further 4-5 minutes.
8 Add a some salt, freshly ground black pepper and a pinch of nutmeg. Set aside.
9 In a bowl, mix the cooked zucchini, buffalo Mozzarella, grated parmesan cheese, pine nuts, and salt and pepper.
10 Tear the zucchini flowers up by hand and place directly into the mixture and combine.
11 Cover the bottom of the greased baking dish with a third of the white sauce, then add a layer of lasagna pasta, then a layer of the zucchini mixture, then another third of the white sauce, then another layer of lasagne pasta, then top with the zucchini, then finish with the rest of the white sauce. Cover with a dusting of grated parmesan cheese.
12 Cook in the oven for 35 minutes, then serve hot.