Zucchini and Tuna Lasagna with Bechamel
This dish is a creative twist on traditional lasagna, featuring zucchini and tuna as the main ingredients. Instead of pasta sheets, thinly sliced zucchini is used, offering a low-carb alternative. The layers are filled with a savory mixture of tuna, tomato sauce, and herbs, providing a rich and flavorful taste. The lasagna is topped with a creamy béchamel sauce, adding a smooth and luxurious texture to the dish. This recipe is both nutritious and delicious, making it a perfect meal for those seeking a healthy yet satisfying option.
Ingredients
- 4 Small zucchinis
- 2 Cans of tuna in water 14 oz total
- 2 Large onions
- 4 Sprigs of basil
- 1 Drizzle of olive oil
- Fine salt
- Freshly ground black pepper
- For the Bechamel with Potato Starch :
- 25.4 fl oz Milk
- 6 heaped tbsp Potato starch
- 1.8 oz Butter
- 2 pinches Ground nutmeg
Instructions
- Finely slice the onions and sauté them in a pan with olive oil until they sweat. Add the flaked tuna with the water from the cans. Season with salt and pepper and cook for 5 minutes. Remove from heat and stir in the chopped basil.
- Slice the zucchinis into long ribbons using a mandoline.
- Prepare the bechamel sauce: In a saucepan, melt the butter, add the potato starch, and cook for one minute while stirring constantly. Gradually pour in the cold milk, continuing to whisk. Cook and thicken the bechamel over low heat, stirring constantly. Season with salt, pepper, and nutmeg.
- Preheat the oven to 392°F (th.6-7). In a baking dish, alternate layers of salted and peppered zucchini slices, bechamel sauce, and the tuna mixture. Finish with a thin layer of bechamel sauce on top.
- Bake for 30 minutes and serve hot.
Video
Notes
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