Lasagna with Zucchini

First prepare the tomato sauce.

For this, peel and chop the onion and garlic. Then sauté in a little oil until the onions are translucent. Add the tomatoes and simmer until half of the liquid has evaporated.

To make the béchamel sauce, heat the butter in a saucepan and add the flour. Let it brown briefly and pour in the cold milk.

Mix well with a whisk and then boil for 2 – 3 minutes, stirring constantly. Then set aside.

Cut the zucchini lengthwise into thin slices and fry in a pan with a little oil, season with salt and pepper.

Mix the peas into the bechamel sauce.

Butter an ovenproof dish and fill it in layers, first with lasagna sheets, then with the tomato sauce, zucchini and bechamel sauce.

Start with the lasagna sheets and continue like this until all the ingredients are used. The last layer should be a layer of bechamel.

Finally, spread the sliced mozzarella on top of the sauce and bake the lasagna with zucchini in a preheated oven at 180 °C convection oven for about 35 minutes.

Preparation Tip:

It goes well with fresh salad. Instead of mozzarella you can also use another cheese for it.

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