Summary

Ingredients

• 1 kg zucchini
• 1 small onion (s)
• 2 large cloves garlic
• 1 handful herbs, fresh, Mediterranean
• some olive oil for the pan
• 1 liter milk
• 60 g butter
• 60 g flour
• 10 g salt
• 1 pinch nutmeg
• 300 g lasane sheets
• 200 g Gouda or Emmentaler

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Instructions

1. Finely chop the onion and peel the garlic. Wash the zucchini and cut into 2 - 3 mm thin slices (I use the bread machine for this).
2. Heat the olive oil in a large pan, fry the onion and add the zucchini slices, fry everything briefly but vigorously. Press in the garlic and add the herbs, stir everything well again and remove from the flame.
3. Melt the butter in a saucepan. For the béchamel sauce, toast the flour in the butter and let it soak a little. Pour in the milk, season with salt and nutmeg and bring to the boil, stirring constantly. Then put aside.
4. Put about 2 scoops (ladles) of the béchamel sauce in a larger baking dish, spread it on and put a layer of lasagne on top. Spread the béchamel sauce again and spread 1/3 of the zucchini. Layer the lasagne sheets and spread the bechamel sauce again. Continue like this until all the ingredients are used up and finish with bechamel sauce
5. At the end, spread the grated or thinly sliced cheese on top and bake at 180 ° C for about 45 minutes