Zucchini lasagna with mushrooms and ham and pork

This zucchini lasagna with mushrooms and ham, it is a recipe for making the most of the vegetables I have in the fridge or those that are going to go bad.

In this case I had zucchini, a package of mushrooms and onions, but you can also use eggplant, asparagus, peppers, etc. I also had a lot of ham, and that is why I used it, but you can also use turkey, or canned tuna, or chicken breasts or minced meat (but the latter would have to be cooked separately).

So, with these ideas, let's get to work with this zucchini lasagna with mushrooms and york ham¡

INGREDIENTS ( 3/4 persons)

• 9 plates of lasagna
• 1 zucchini 
• 2 onions
• 125 gr of mushrooms and/or an eggplant
• 250 gr of ham and pork
• 100 gr of homemade fried tomato
• 50 gr grated Parmesan
• Virgin olive oil
• 20 gr of butter
• 2 heaping tablespoons of flour
• 500 ml of semi-skimmed milk
• 30 g grated Parmesan cheese
• Salt, pepper and nutmeg

STEP BY STEP RECIPE:

1. I use the precooked lasagna sheets, They come out very tasty and it makes it much easier for me not to boil them. In the same dish where I will bake the lasagna, I put a large amount of hot water, and let soak the sheets 10 minutes, stirring occasionally so they do not stick (read the manufacturer's instructions because depending on the brand times may vary).
2. Meanwhile we make the béchamel sauce. I make it in the thermomix, but I explain how to make it in a pan. Add the butter and three tablespoons of oil, heat and stir until it dissolves. Add the flour, and stir with a spatula so that it integrates well with the fat. Cook over medium heat for 3 minutes, stirring. This step is very important to “cook” the flour so that it does not taste raw or like flour. béchamel.
3. Then add the milk little by little, while stirring with a whisk, in circular movements. You will see how at the beginning a ball is formed that will melt as you add the milk. Add a teaspoon of salt, half a teaspoon of nutmeg and a little pepper and keep stirring for about 10 minutes. You will see how the sauce will have thickened a little (don't worry, it will thicken later when it cools down). In any case this is a covering bechamel sauce, and not for making croquettes, which would be much thicker).
4. Remove the soaked plates and place them on a clean cloth to dry them.
5. Remove the water from the fountain and dry.
6. Cut the onion into julienne strips. Wash the zucchini well, remove the ends and then, without peeling, cut it into thin round slices. Slice the mushrooms as well. If you are going to use eggplant, wash it, cut the ends, slice it, add a little salt and let it rest or sweat for 10 minutes. You will see how it releases drops of water. Dry them with absorbent paper: this serves to avoid the bitterness that sometimes eggplants give.
7. In a large skillet, pour a drizzle of olive oil. Heat and add the mushrooms, and cook them until the water they release evaporates, and until they are golden brown. Add a little salt at the end and set aside.
8. In the same frying pan, add a dash of oil, and poach the onion and zucchini, The eggplant, if you use it instead of the mushrooms, for about fifteen minutes or until you see that it has released all the water and is lightly browned.
9. Cover the bottom of the dish with a little béchamel sauce, place three plates next to each other, spread the mushrooms, onion and zucchini on top. Place another three lasagna sheets on top, spread the ham, fried tomato and a little béchamel sauce. Place the last three layers, cover with the rest of the bechamel sauce and sprinkle the cheese on top.
10. Place in the oven and bake at 200ºc for ten minutes, and gratinate at the end for a few minutes until it gets a toasted color.

My mouth is watering writing this recipe of zucchini lasagna with mushrooms and york ham 🙂 I hope you liked it.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum