John Myers
Ingredients for 4 servings:
- 1 kg zucchini
- 1 small onion(s)
- 2 large garlic cloves
- 1 handful of fresh Mediterranean herbs
- some olive oil for the pan
- 1 liter of milk
- 60 g butter
- 60 g flour
- 10 g salt
- 1 pinch of nutmeg
- 300 g lasagna sheets
- 200 g Gouda or Emmental cheese
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
vegetarian alternative
Finely chop the onion and peel the garlic. Wash the zucchini and slice it into 2-3 mm thin slices (I use a bread machine for this). 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 heat. Melt the butter in a saucepan. For the béchamel sauce, fry the flour in the butter and let it swell slightly. Pour in the milk, season with salt and nutmeg and bring to a boil, stirring constantly. Then set aside. Pour about 2 ladles of the béchamel sauce into a larger baking dish, spread it evenly and place a layer of lasagna sheets on top. Spread more béchamel sauce on top and then arrange 1/3 of the zucchini on top. Stack the lasagna sheets and spread more béchamel sauce on top. Continue until all ingredients are used up and finish with béchamel sauce. Finally, spread the grated or finely sliced cheese on top and bake at 180 °C for about 45 minutes.
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