Pasta-free lasagna sounds suspicious the first time you hear it. Then you taste it, and you wonder why you spent years struggling to boil pasta sheets. Zucchini does exactly the same job — even more melt-in-the-mouth.
Ingredients :
- The zucchini — Choose medium zucchini — not the one-kilo monsters that sometimes linger in the bins. Large ones are waterlogged and tasteless. A reasonable-sized zucchini has firmer flesh, which holds up better during cooking and slices without being crushed.
- The turkey ham — Use cooked turkey ham, not smoked. Smoked ham overpowers all other flavors. Choose thick slices if you can find them — extra-thin slices tend to disintegrate and disappear into the béchamel unnoticed.
- The melting cheese — Mozzarella, Emmental, grated Gruyère — whatever you have. Mozzarella gives a spectacular stretch but releases a lot of water. Gruyère gratins better and has much more character. Ideally, mix the two in equal proportions.
- The homemade béchamel — Yes, homemade. Store-bought béchamel doesn’t taste like butter; it smells like cold flour and preservatives. It takes ten minutes: butter, flour, hot milk, whisk. Not negotiable for this dish.
