Zucchini Lasagne

Instructions

1. • 1 zucchini
   • 1 onion
   • 100 g leek
   • 1 brokkoli

   Cut the zucchini lengthwise into thin, long slices with a vegetable peeler. They will replace the pasta sheets later. Dice the onion. Cut the leek into rings and the broccoli into small florets.

2. Put a pot of water on to boil. Boil the broccoli pieces for about 2 minutes and then rinse with cold water.

3. • 200 g baby spinach
   • salt
   • pepper

   Sauté the onion and leek in a pan, add the spinach and sauté together for about 5 minutes. Season to taste with pepper and salt.

4. • 30 g butter
   • 2 tbsps flour
   • 500 ml milk
   • salt
   • pepper
   • nutmeg

   Meanwhile, for the bechamel sauce, melt the butter in a small saucepan and whisk in the flour. Slowly pour in the milk and continue to stir vigorously until the sauce boils. Reduce the heat and season with salt, pepper and nutmeg.

5. • parmesan

   Layer a casserole dish with béchamel sauce, courgettes, spinach and broccoli, in alternating order. The top layer should be béchamel sauce, which is then sprinkled with Parmesan. Place the dish in the preheated oven at 180 °C for 30 minutes.

Happy cooking and Mahlzeit!