Zucchini Lasagne

• 3 1/2 tablespoons butter
• 1/3 cup all purpose flour
• 2 cups milk
• 1 pinch grated nutmeg freshly
• 1 1/2 ounces Parmesan cheese
• lasagne
• zucchini
• 1 tablespoon olive oil
• 2 onions finely chopped
• 2 cloves garlic finely chopped
• 1 carrot finely chopped
• 2 stalks celery finely chopped
• 3 slices bacon finely chopped
• 1 pound ground pork
• 1 pound ground veal
• 1 cup red wine
• 2 tablespoons tomato paste
• 27 ounces chopped tomatoes
• 3 medium zucchini sliced lengthwise
• 3 ounces mozzarella cheese grated

1. For Bolognese sauce, heat oil in a large frying pan over medium-high heat. Add onions, garlic, carrot, celery and bacon. Cook, stirring, for about 5 mins, or until softened. Add pork and veal and brown. Add wine and cook, stirring, for about 20 mins. Add tomato paste and chopped tomatoes. Simmer, uncovered, for 2 hours, or until very thick. Season.
2. Meanwhile, to make cheese sauce, melt butter over medium heat. Add flour and cook, stirring, for 1 min, or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until mixture boils and thickens. Add nutmeg and Parmesan.
3. Preheat oven to 400u0b0F. Transfer Bolognese sauce to a large baking dish. Arrange zucchini slices, overlapping slightly, over top then cover with cheese sauce. Sprinkle with mozzarella and bake until cheese is melted and browned, around 40-50 mins.

butter, flour, milk, parmesan cheese, zucchini, olive oil, onions, garlic, carrot, stalks celery, bacon, ground pork, ground veal, red wine, tomato paste, tomatoes, zucchini, mozzarella cheese

Taken from www.yummly.com/recipe/Zucchini-_Lasagne_-1407321 (may not work)