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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. LASAGNA SHEETS: Cook al dente and leave in cold water until needed. | 2. ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper. | 3. GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper. | 4. In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola béchamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola béchamel followed by some nicely arranged zucchini on top. | 5. BAKE: ca. 30 minutes in the middle of the oven at 200°C / 390°F. | 6. TIP: The whole dish can be prepared in the morning and kept in the fridge until needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna	250	g		240.0	36.0	17.75	5.75
zucchini	700			1617.0	239.47	208.67	30.8
butter	1	tbsb		85.5	3.9285	2.6715	7.2
onion	1		chopped	64.0	14.944	1.76	0.16
herb	1	tablespoon	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	4			595.36	46.6528	30.744	31.9152
cream	1	dl		-	-	-	-
gorgonzola	200			-	-	-	-
nutmeg				-	-	-	-
pepper				-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.