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Cut the zucchini into small slices and sauté in a large frying pan with the diced onion. Add the finely chopped garlic and season with salt, bell pepper, paprika powder and a little chili powder.
For the béchamel sauce, melt the butter in a saucepan over medium heat. Add flour little by little and mix with a whisk while stirring constantly. Continue stirring until the flour is completely dissolved and the mixture has a light yellow color. Add the milk and continue to stir vigorously. Turn down heat and simmer for 20-30 minutes. Stir again and again so that the sauce does not burn. It becomes more creamy with time and loses the floury taste. At the end, season with pepper, salt and grated nutmeg.
Meanwhile, preheat the oven to 200°C and prepare and grease a baking dish. First spread a few spoonfuls of béchamel sauce on the bottom of the baking dish. Next, layer a few spoonfuls of the zucchini on top and sprinkle crumbled feta cheese over the top. Then cover with lasagna sheets and continue in this order until the ingredients are used up. The last layer should not be noodles in the process.
Finally, cover with a few slices of sliced or grated cheese and place in the oven for 35-40 minutes. The last 5 minutes you can put the oven on convection with grill to get a particularly nice crust.
The recipe Vegetable lasagna is composed of the following macronutrients.
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I love this app! The food is super varied and filling (and soo delicious!). With one purchase I have the ingredients for a whole week together, thanks to the shopping list. The ingredients are also readily available and not really expensive.
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