Lasagne verdi with zucchini and saffron

Ingredients for 4 servings:

• 900 ml milk
• 50 g butter
• 50 g wheat flour
• salt and pepper
• nutmeg
• 2 tbsp vegetable oil
• 600 g zucchini, tender, cut into small cubes
• 70 g bacon (pancetta), cut into fine strips
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• ½ bunch parsley, finely chopped
• ½ bunch basil, finely chopped
• 1 pack of saffron, ground, mixed with a little water
• Parmesan, grated, nB
• 12 lasagna sheets, verdi sheets without pre-cooking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lasagna verdi zucchine and zafferano

Preheat the oven to 220 degrees Celsius. First, prepare the béchamel sauce as usual. 5 minutes before the end of the cooking time, add the stirred saffron and simmer. Heat the oil in a non-stick pan and fry the zucchini cubes until crisp. Remove and set aside. Reduce the heat, add the chopped onion to the pan and sauté. Then add the garlic and herbs and sauté briefly, then add to the zucchini. Add the pancetta strips to the pan and fry. Mix everything together with the béchamel sauce and season to taste with salt and pepper. Grease a lasagna dish with butter, place two lasagna sheets on the bottom of the dish, spread 1/6 of the filling on top, and sprinkle with Parmesan cheese. Then place the next two lasagna sheets on top and cover them again with 1/6 of the filling (making sure the sheets, especially the corners, are completely covered with sauce) and sprinkle with more Parmesan cheese. Continue this process until all the ingredients are used up. Sprinkle the top layer generously with Parmesan cheese to create a nice crust. Place the lasagna in the oven preheated to 220°C (425°F) and bake for 30 minutes. Let it rest for 10 minutes before serving.