Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

Ingredients:

Salt
Pepper
Olive oil (extra virgin)
Oregano (fresh)1 c of parmessan; grated
6 ozs of mozzarella (fresh); cut into strips
4 sheets of lasagna (instant); sliced lengthways to 1/4 inch
6 pcs of zucchini; sliced lengthways to 1/4 inch
1 Tbsp of garlic; diced
2 c of onions; sliced
2 Tbsps of butter; unsalted
2 c of hot milk
4 Tbsps of flour
4 Tbsps of butter; unsalted

Instructions:

For the bechamel, place milk inside a pot and let boil. In another pan, melt the butter then add the flour. Stir for two minutes. Add the milk then simmer for five minutes. Dust nutmeg, pepper and salt for seasoning.

For the filling, melt one tablespoon butter then one tablespoon of olive oil. Throw in the garlic then onions. Stir, then cook for twenty minutes. Dust pepper and salt for seasoning.

Prepare the oven (450 degrees F). Coat the zucchinni pieces with oil, oregano, pepper and salt then line on parchment paper. Bake for twenty minutes ’till tender.

Prepare the noodles according to package directions. Drain noodles then let them dry on paper towels.

Arrange the lasagna. Lower down the temperature of the oven (375 degrees F). Layer the bechamel at the bottom of your baking pan, then layer the noodles on top. Layer another serving of bechamel then place onions over top, then the cooked zucchinni then the mozarrella.

Layer another bechamel over top then the parmessan. Repeat until you have used up all your ingredients. Cut butter into cubes then scatter over top of the dish.

Bake for ten minutes, covered. Remove foil then bake for twenty minutes ’till golden.

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