Vegetarian Lasagna With Gorgonzola Béchamel - cooking recipe

Ingredients

250 g lasagna sheets
ZUCCHINI LAYERS
700 g zucchini
1 tbsb butter or 1 margarine
1 onion, chopped
1 tablespoon fresh herb, chopped
1/2 teaspoon salt
pepper, freshly ground
GORGONZOLA BECHAMEL
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
4 dl milk
1 dl cream
200 g gorgonzola
nutmeg
pepper
salt

Preparation

LASAGNA SHEETS: Cook al dente and leave in cold water until needed.
ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper.
GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper.
In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola bechamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola bechamel followed by some nicely arranged zucchini on top.
BAKE: ca. 30 minutes in the middle of the oven at 200\u00b0C / 390\u00b0F.
TIP: The whole dish can be prepared in the morning and kept in the fridge until needed.