Summary

Ingredients

• 1.2 kg zucchini
• salt

For the Bolognese:

• 1 onion (s)
• 2 cloves garlic
• 400 g celeriac
• 400 g carrot (s)
• oil
• 1 bottle tomatoes, strained, 500 ml
• 0.5 ½ bunch thyme
• 2 tablespoon tomato paste
• salt and pepper

For the bechamel sauce:

• 30 g butter
• 2 tablespoon, heaped flour
• 500 ml milk
• 2 tablespoon lemon zest
• 100 g cheese, rated, e.., Gouda, mozzarella,
• basil

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Instructions

1. Preheat the oven to 200 ° C hot air.
2. Cut the zucchini lengthways into 0.5 cm wide strips. Place these next to each other on a baking sheet lined with baking paper, season with salt and bake for about 35 minutes. Then take it out of the oven and reduce the temperature to 180 ° C.
3. Meanwhile prepare the Bolognese. To do this, finely dice the onions and garlic. Dice the celery and carrots as well. Heat the oil in a larger saucepan and briefly sweat the onions and garlic in it. Add celery and carrots and fry for about 7 minutes over high heat. Deglaze with the tomato puree. Bring the sauce to the boil and simmer in a closed saucepan over low heat for about 10 minutes. Finely chop the thyme and add to the sauce with the tomato paste. Season everything with salt and pepper.
4. For the béchamel sauce, melt the butter, dust over the flour and sauté briefly. Gradually add the milk, stirring constantly. Bring to the boil and then simmer at low temperature for 5 minutes. Finally stir in 2 tablespoons of grated lemon zest.
5. Put some béchamel sauce on the bottom of the baking dish. Place half of the zucchini slices next to each other in the dish and spread over half of the Bolognese and Béchamel sauce. Repeat the process. Sprinkle with cheese. Bake the lasagna for about 30 minutes.
6. Serve sprinkled with basil.