Zucchini Lasagna

Ingredients

• 3 tbsp butter (30 g)
• 2 tbsp wheat flour type 1050 (30 g)
• 250 ml vegetable broth
• 500 ml milk (1.5% fat)
• 4 tbsp basil pesto
• Salt
• Pepper
• 4 zucchini
• 16 whole-grain lasagna sheets
• 75 g Parmesan

Instructions

1. 1.

   Melt butter in a pot, then sauté flour until lightly browned. Deglaze with broth and milk, stirring constantly, and simmer gently for 5 minutes. Stir in basil pesto and season with salt and pepper.

2. 2.

   Trim, wash, and slice zucchini lengthwise into thin strips. Heat a large non-stick pan dry, then briefly sear the zucchini slices on both sides.

3. 3.

   Layer lasagna sheets and zucchini slices alternately, pouring sauce over each layer. Finish with a top layer of sheets and sauce. Sprinkle grated Parmesan on top.

4. 4.

   Bake the zucchini lasagna in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes.