- butter - 1 Art. a spoon
- flour - 1 Art. a spoon
- milk - 1/2 cup
- salt and pepper - 1 pinch
- For lasagna: zucchini - 1 piece
- olive oil - 1 st. a spoon
- garlic - 1 tooth
- salt and pepper - 1 teaspoon
- cheese Fontina - 90 Grams
- Parmesan cheese - 1/2 cup
- bacon - 6 Slices
- egg - 1 piece
- Marinara sauce or spaghetti sauce - 1 cup
- Mozzarella cheese - 90 Grams
- lasagna plates - 4 pieces
1. Cut the zucchini and bacon. Skip the garlic through the press. Grate the cheese. Put the zucchini slices in a baking dish, add the garlic, mix with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and pepper. Bake in the oven at 200 degrees for 15 minutes until soft. Leave the oven at 200 degrees. 2. Mix zucchini, bacon, Parmesan cheese, Fontina cheese, egg, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Set aside. 3. To make Béchamel sauce, melt 1 tablespoon butter in a large saucepan over medium heat. Add the flour and whisk for 3 minutes. Add the milk. Increase the fire to high. Stir the sauce with a whisk until it starts to thicken, about 3 minutes. Add a pinch of salt, pepper and nutmeg. 4. Pour the Béchamel sauce into a baking dish. Lay out 2 lasagna plates, top the zucchini mixture, then again 2 lasagne plates. 5. Top with a marinara sauce, Mozzarella cheese and some Parmesan cheese on top. 6. Cover tightly with foil. Bake at 200 degrees for about 20 minutes. Remove the foil and bake until cheese is golden on top, about 15 minutes. Allow to cool for 10 minutes, cut and serve.
Servings: 4