55 minutes

zucchini, 8 -about 1lb 12 oz-
garlic, 1 clove
onion, 1 medium
milk, 0,26 gal
butter, 1 stick + 1 tsbp
flour, 1 stick of
fresh lasagna, 1 package of 12 sheets
ham, 5,3 oz
mozzarella, 1 (another tasty cheese tasty)
Parmesan cheese, 1 stick
chopped parsley


Chop the zucchini (neither too small nor too large). Heat over low heat a large frying pan containing oil and butter. When they start to blend together, sauté the garlic and onion very finely. Then add the zucchini and let cook on low heat until, despite being still crunchy, they are cooked. Add salt to taste. Add the chopped parsley and basil leaves roughly with your fingers. While the zucchini are cooking, prepare the sauce by heating the butter in a large saucepan. As soon as the butter has melted, remove from heat and mix in the flour to form a quite solid compound. Put back on low heat and let it warm up stirring constantly. Add the milk little by little. Stirring constantly, heat until the sauce has thickened. Then turn off the heat and cover with a sheet of transparent film to prevent the bechamel to get dried. Set aside. Put butter then on a baking pan of the desired size (this will determine the thickness of the portions) and place a row of lasagna slightly overlapping each other, so as to completely cover the surface. Sprinkle the sauce. Cover with zucchini, a few slices of ham, Parmesan and mozzarella into small pieces. Continue from layer to layer. Finish with a layer of lasagna covered in sauce and sprinkled with parmesan cheese. Put in a preheated oven at 180° for 30 minutes. Let stand a few minutes before cutting and serve.

Thanks to: Briciole di Mele