Meal Type:

Prep Time: 45 min.

Cooking Time: 30 min.

Total Time: 1 hours and 15 min.

Cook Method: Stove

Difficulty: Medium

Cuisine: Italian

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Jim M. - See All My Recipes

Date Added: October 04, 2015

Great vegetable lasagna, and a good way to use all that zucchini from the garden

Bechamel
1. Melt butter in sauce pan, add flour to make a roux, stir until mixture is smooth.

2. Cook for 2-5 more minutes after mixture bubbles, stirring constantly.

3. Whisk in the milk, continue to stir.

4. Reduce heat, keep stirring for 5 minutes until mixture thickens.

5. Season with salt and pepper, let stand (it will continue to thicken as it stands-add a little milk if it is not pourable).

Filling
1. Heat 1 Tbs butter and 1 Tbs olive oil in skillet, add sliced onion and salt, saute over medium heatuntil onions are soft.

2. Slice zucchini into 1/4 inch slices, brush with olive oil, place on baking pan in a single layer, salt, roast in a 450 oven for 20-25 minutes, turning once.

3. The zucchini should be caramelized somewhat (great flavor).

4. I know you are using no-boil noodles, but you need to boil them for 3 minutes, draining them and laying them on a towel.

Assembly
1. Heat oven to 350.

2. Cover bottom of a baking pan with bechamel, cover with a layer of noodles, bechamel,1/3 of the zucchini slices, 1/3 of the onions, and 1/3 of the cheeses.

3. Continue, and top with a layer of noodles and bechamel.

4. Cover and bake for 15 minutes.

5. Uncover and continue baking for 15 more minutes (you can add extra mozzarella on the top now, if desired). Allow to cool for 10 minutes before sslicing.

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Dietary Notes:

This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.

Food Allergy Information: