Zucchini Lasagna - cooking recipe

Ingredients

2 tsp. vegetable oil
1/2 c. chopped onions
1 tsp. chopped garlic
1 1/2 c. tomato puree
1/4 tsp. white pepper
1 tsp. salt
pinch of oregano
20 oz. lasagna pasta
2 1/2 lb. sliced zucchini (sliced lengthwise)
1 1/4 c. Ricotta cheese
1 1/4 c. Bechamel sauce
1/2 c. grated Mozzarella
1/4 c. Parmesan cheese, grated
1/4 c. unsalted butter

Preparation

Saute onions, garlic,
tomato puree, white pepper, salt and oregano in oil for
20
minutes;
set aside.
Cook lasagne noodles and
lay out
on
a
clean,
lint-free
cloth.
Slice zucchini lengthwise and blanch
in
boiling salted water for 3 minutes. Assemble as follows:
In
a
buttered
roasting pan, layer noodles; then spread layer of Ricotta with spatula.
Add zucchini slices and spread
with
tomato
sauce
until totally covered. Sprinkle with
grated Mozzarella and Parmesan cheeses.
Repeat the process
and
cover with light Bechamel sauce, the grated cheeses and
melted butter.
Bake in preheated oven at 375\u00b0 for 40 minutes or
until
golden
brown
on top.
Let lasagna sit for approximately 30 minutes before serving.