Summer lasagna

Ingredients for 4 servings:

• 9 lasagna sheets
• 400 g zucchini, small
• 300 g tomatoes
• 1 ball of mozzarella, 125 g
• 1 pack of mini mozzarella, approx. 125 g
• Olive oil for the mold
• 2 cans of chopped tomatoes, 400 g each
• 1 onion(s)
• 3 garlic cloves
• 2 tbsp balsamic vinegar, lighter
• 1 tsp raw cane sugar, brown
• 3 tbsp olive oil
• Water
• 1 tsp, heaped oregano
• 1 tsp, heaped lemon thyme
• salt and pepper
• 20 g butter
• 20 g flour
• 300 ml whole milk
• 1 tbsp lemon juice
• 2 tbsp Parmesan, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Vegetarian lasagna with zucchini and fresh tomatoes, for a 30 x 40 cm casserole dish

Cut the zucchini lengthwise into thin slices and season lightly with salt. Slice the tomatoes and mozzarella ball and set aside. Finely chop the onion and garlic. Heat the olive oil and gently fry the diced onion and garlic. Sprinkle with the brown sugar, let it caramelize slightly, and deglaze with the canned tomatoes and balsamic vinegar. Rinse the cans with a little water to clean and add the liquid to the sauce. Add the herbs, season with salt and pepper, and simmer gently for 15 minutes. For the béchamel sauce, melt the butter, add the flour, and stir briefly. Add the cold milk a little at a time with a whisk, stirring constantly. Season with salt, pepper, nutmeg, and lemon juice, add the grated Parmesan, and simmer for 5 minutes. If the sauce thickens too much, add a little more milk. It should have a nice, runny consistency. Brush a 30 x 40 cm baking dish thinly with olive oil and begin layering. Start with the two sauces, then layer three lasagna sheets each, then slices of zucchini, tomato, and mozzarella, then more sauces, and so on until all the ingredients are used up. Always finish with the sauce. Finally, halve the mozzarella balls and arrange them on top. Place the dish in an oven preheated to 180°C (fan oven) and bake the lasagna for 45 minutes. If I notice that too much liquid is evaporating during the baking process, I always add a little more milk.