Zucchini and zucchini flower lasagna

 Ingredients:
15 zucchini flowers
3 zucchini
0,5 l besciamella sauce
3 tblsp parmesan cheese

for the thin pancakes:
eggs (2)
flour (3 cups)
milk (1/2 l)
salt
oil (for frying)



First of all, you need to make the thin pancakes. I prefer to use these instead of the buyed lasagna sheets, because home-made pancakes are much more soft.
After that put the first layer: a pancake and on it some zucchini flowers (that you've carefully washed and eliminated the inside of the flower) and zucchini (that you've previously cut in the shape you prefer). Put some besciamella sauce on the top. Lay another pancake, flowers and zucchini and besciamella on the top. I used a small baking pan, so that was enough for 2 persons. When you've reached the top, cover with another pancake, put some besciamella sauce and the parmesan cheese on the top.
Bake it in a preheated oven on 180°C for around 30 minutes.

Lasagna with asparagus

Ingredients:

for the thin pankakes:

eggs (2)

flour (3 cups)

milk (1/2 l)

salt

oil (for frying)

for the lasagna:

besciamella sauce

onion (1)

asparagus (500 gr)

carrot (1)

olive oil

chilli powder

salt 

parmesan cheese

First of all you have to fry the thin pankakes. Mix the eggs and the flour, then add the salt and the milk until you have a creamy mixture. It shouldn't be too thick. If you need you can add more milk. Then fry the pankakes in a pan. Put some oil (really a little bit) in the pan and then add a dipper of the mixture and make sure that the mixture goes all over the surface of the pan. Do them really thin and don't fry them too long, because you don't need them crispy but soft. Here is a picture of the pankakes: 

 

Then prepare the vegetable mix. Put some oil in a pan, add the chopped onion and fry for a while until it changes colour, but add the other chopped vegetables (asparagus and carrots) before the onion is brown. Add the salt and just a little bit of chilli powder, mix and cook for 15-20 minutes. 

In the meanwhile you can prepare the besciamella sauce. 

Take a baking pan and first put some vegetables at the bottom. Add some besciamella sauce and on the top put the pankakes. Add the vegetables and the besciamella sauce again and cover with the pankakes. Continue to do the layers until you finish the besciamella sauce and the vegetables. Put some pankakes on the top and add some parmesan cheese (if you want it more creamy you can make more besciamella sauce). Bake in the oven until the top becomes crispy and brown (it should take about 30-40 minutes).

Here is the picture of the lasagna, fresh from the oven. It probably doesn't look nothing special, but even my brother liked it! :)

Besciamella sauce

And finally I did besciamella sauce, I haven't just asked my mother to do it. Hihihi :D
I found a great recipe on the giallo zafferano web page and I tried it, but next time I'm gonna try a low fat version.

Sorry, the picture this time isn't that good, it was kinf of difficult to make a good picture while cooking. :)

Ingredients:
butter (50 gr)
white flour (50 gr)
milk (0,5 l)
salt
nutmeg





Heat the butter in a pan until it becomes liquid. Take the pan away from the heat and add the flour, mix well and put again on the heat adding the milk and mixing at the same time. Add the salt and the nutmeg. Mix until it become creamy as you want.
I contiuned to cook and I used it in a dish, I'm gonna post the whole recipe next time.