Zucchini Lasagne

Method

1. For the zucchini cream: chop 200g zucchini and place in an immersion blender cup. Add 15g basil, 80g olive oil, and salt. Blend until smooth.
2. Slice 600g zucchini thinly using a mandoline.
3. Make the pasta dough: mix 300g all-purpose flour with 3 eggs. Knead, form a ball, and let rest for 30 minutes.
4. Roll out the dough and cut into lasagne sheets.
5. For the béchamel: melt 100g butter, add 100g flour, stir. Gradually add 1 liter of warm milk, whisking constantly. Cook until thick. Season with salt and nutmeg.
6. Spread a spoonful of béchamel on the bottom of a baking dish.
7. Layer lasagne sheets, béchamel, sliced zucchini, salt and pepper, 120g grated grana cheese, and zucchini cream. Repeat layers.
8. Finish with a layer of zucchini cream and grana cheese.
9. Bake in a static oven at 200°C (400°F) for 40 minutes. Garnish with basil and serve.