Vegetarian Lasagna With Gorgonzola Béchamel

• 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

1. LASAGNA SHEETS: Cook al dente and leave in cold water until needed.
2. 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.
3. 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.
4. 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.
5. BAKE: ca. 30 minutes in the middle of the oven at 200u0b0C / 390u0b0F.
6. TIP: The whole dish can be prepared in the morning and kept in the fridge until needed.

lasagna sheets, zucchini, zucchini, butter, onion, fresh herb, salt, pepper, gorgonzola bechamel, butter, flour, milk, cream, gorgonzola, nutmeg, pepper, salt

Taken from www.food.com/recipe/vegetarian-lasagna-with-gorgonzola-b-chamel-362854 (may not work)