Zucchini Lasagne

I have always wanted to make lasagne! Ever since I ate this wonderful Italian food in one of the street side Italian restaurant in Dusseldorf I became a huge fan. Lasagne is not for the diet-size conscious mind. It is for people who like to indulge in an extra dosage of cheese fueled by an uncompromising desire to eat the best! However, a lasagne made like this can be eaten once a year. Lasagne can also be made healthy and tasty and be a very wholesome and hunger satisfying lunch/dinner. Here I present to you a very healthy and tasty lasagne.

Lasagne-zucchini-onions-tomatoes-milk-basil-thyme-pepper-flour-cheese-salt.

First read the instructions on your lasagne package! Some require boiling in water before using them as layers and some can directly go into the oven without pre boiling. I choose to have a lasagne that doesn’t require pre boiling since it is easier to handle! Wash the zucchini and cut into thick round pieces. Cook on medium heat in an oiled pan along with sliced onions. Sprinkle salt and freshly ground pepper. Keep aside and let it cool. Meanwhile, chop fresh tomatoes into a pan and start to cook on medium heat with addition of some water. Once the tomatoes are cooked and smashed, add basil and thyme and two table spoons of butter. After the butter melts, add half a cup of milk and stir well. When the milk starts to boil, sieve in a table spoon of all purpose flour with constant stirring until the sauce thickens. Adjust salt in the sauce and add pepper if required.

Alternate layers of lasagne and cooked zucchini-onions in an oven bake-able glassware. Finish with lasagne on top and pour the sauce so that entire surface is covered. Sprinkle cheese on top (shredded or cut into thick strips). Bake for 40 minutes at 180 degrees Celsius. There is no need to pre heat the oven. Serve hot with a good red wine!