Zucchini Lasagna with Mozzarella, Tomatoes and Basil

Ingredients

• 2 zucchini (or eggplant)
• 1 onion
• 1 Garlic clove
• margarine
• 2 tbsp Tomato paste
• 100 ml red wine
• 500 g diced canned tomatoes
• 1 tbsp thyme
• Salt
• pepper (ground)
• 3 tbsp margarine
• 3 tbsp Flour
• 0.5 l milk
• 150 g heavy cream
• 50 g grated Parmesan
• Salt
• nutmeg
• pepper (ground)
• 9 lasagna sheets
• 150 g mozzarella
• 2 Tbsp grated Parmesan
• basil (for garnish)

Instructions

1. 1.

   Wash, trim and slice zucchini lengthwise into very thin slices. Peel and finely chop onion and garlic. Sauté both in 2 tbsp hot margarine until translucent. Stir in tomato paste, cook briefly, then deglaze with red wine. Add tomatoes and simmer for about 10 minutes until thickened. Finally add thyme and season with salt and pepper.

2. 2.

   Pat zucchini dry and sear in 1-2 tbsp hot margarine on both sides. Remove from pan.

3. 3.

   For the white sauce heat margarine in a pot, whisk in flour, cook briefly, then gradually stir in milk while whisking. Simmer for about 5 minutes. Stir in parmesan, season with salt, nutmeg and pepper.

4. 4.

   Preheat oven to 180°C fan.

5. 5.

   Spread a thin layer of béchamel on the bottom of a baking dish, lay lasagna sheets over it, then spread tomato sauce, zucchini slices and béchamel in layers until all ingredients are used. Finish with zucchini and béchamel. Slice mozzarella and top the lasagna with it. Sprinkle with parmesan and bake in preheated oven for about 45 minutes. Serve sprinkled with basil.