Zucchini Lasagna Easy Recipe

🧂 Ingredients

• 3 medium zucchini
• 12-15 lasagna sheets
• 1 medium onion
• 1 tsp salt

  1/2
• 1/2 tsp pepper
• 1 tsp granulated garlic

  optional
• 2 cups mozzarella

  shredded
• 1 cup parmesan
• 3 tbsp olive oil
• 3 tbs butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 1 tsp nutmeg powder
• 1 tsp salt

Instructions

• 1 Wash and pamper dry the zucchini
• 2 Slice 2 zucchini in rounds
• 3 Peel and finely chop one onion
• 4 Sautee chopped onion in olive oil for 2-3 minutes on medium-low heat
• 5 Add the zucchini rounds and sautee for additional 5-7 minutes
• 6 Set aside the pan
• 7 Set the saucepan on the stove at medium heat and add in  3 tbsp of butter
• 8 Stir in the flour and whisk to avoid forming lumps
• 9 Season with salt, nutmeg powder, and stir again
• 10 Pour about 1/4 of a cup of milk at a time and stir
• 11 When the composition has thickened, pour more and continue the process until the
  milk is fully incorporated
• 12 Taste for salt and add if needed
• 13 Grease the inside walls and the bottom of the baking dish with butter
• 14 Pour some of the bechamel sauce to cover the bottom of the baking dish
• 15 Arrange the raw lasagna sheets to cover the bottom and cover it with more
  bechamel sauce
• 16 Arrange the cooked zucchini rounds on top
• 17 Sprinkle with grated mozzarella on top
• 18 Repeat until you're out of products
• 19 For the top layer, use a peeler to slice thinly the zucchini and beautifully
  arrange them over the final layer of lasagna sheets covered in the bechamel
  sauce
• 20 Top everything with mozzarella and abundant grated parmesan cheese
• 21 Cover with aluminum foil and bake in preheated oven for 20-25 minutes
• 22 Remove aluminum foil and cook with ventilation for another 10-15 minutes
• 23 Remove from stove and let sit for 10-15 minutes
• 24 Serve with pleasure!

Nutrition Info