Zucchini Lasagna

Here is the recipe for the Zucchini Lasagna I made the other day. It was so delicious that I thought I must share it! In the original recipe, zucchini was cut in long thin pieces, instead of slices (I sliced them length wise with cheese-cutter). I did like sliced zucchini so much that will try to come up with a meal where I can use more of it! I wonder if it would be possible to make zucchini lasagna by replacing lasagna sheets with zucchini slices?!

4 portions

app. 12 lasagna sheets

Tomato sauce:

1 onion
1 zucchini
1 can of crushed tomatoes
app. 1dl lentils (I used green ones, as they are easy to use; no need to soak over night!)

app. 1dl water
1 tsp salt
2 tsp oregano
ground black pepper, (fresh)basilica

Cheese sauce:

50 g margarine or butter
1 dl wheat flour
1 l milk
1/2 tsp salt
ground black pepper
100 g grated cheese (I used Parmesan and Emmental)
On top:
Grated cheese

Peal zucchini, and slice it length wise in thin slices with a cheese-cutter.

Saute onions and garlic (optional) in oil. Add some pepper and can of crushed tomatoes. Let cook in mild temperature for about 15-30 min. adding water when/if necessary. Add more pepper, the herbs and salt to taste.

In the mean time, cook lentils in separate pan (I used vegetable stock for more flavour). When lentils are cooked al dente, drain and add to the tomato sauce.

Measure butter to a saucepan and melt it in low temperature. Add flour and mix. Pour milk in little by little constanly mixing. Cook for few minutes. Add grated cheese and season.

Start building lasagna with tomato sauce. Next lay some zucchini slices, then lasagna sheets, cheese sauce, zucchini, lasagna sheets, tomato sauce, etc. Last layer should be cheese sauce. Sprinkle some more grated cheese on top. Bake in app. 200C = 6 gas mark for about 35-45 minutes. Let lasagna set before serving.



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