Zucchini lasagna with cooked ham and cheese: A light and delicious version

1: Preparing the zucchini

1. Wash the zucchini thoroughly.
2. Slice them lengthwise into thin strips using a mandolin or peeler.
3. Place them on absorbent paper and sprinkle lightly with salt.
4. Let it drain for 20 minutes to get rid of excess water.
5. Dry them with absorbent paper.

Step 2: Prepare the béchamel sauce

1. Melt the butter in a saucepan.
2. Add the flour and stir for 1 minute to create a roux.
3. Gradually add the milk while whisking constantly.
4. Simmer over medium heat until you have a smooth sauce.
5. Season with salt, pepper and nutmeg.
6. Book now.

Step 3: Assembling the Lasagna

1. Preheat the oven to 180°C.
2. Lightly grease a baking dish with butter.
3. Spread a thin layer of béchamel sauce on the bottom of the baking dish.
4. Arrange a layer of zucchini.
5. Add a layer of cooked ham.
6. Spread some mozzarella on it.
7. Pour over the béchamel sauce.
8. Repeat the layers until you have used up all the ingredients.
9. Finish with a layer of zucchini topped with the remaining béchamel sauce.
10. Sprinkle with Emmental and Parmesan.

Step 4: Cooking

1. Bake for 35 to 40 minutes.
2. If the top browns too quickly, cover it with foil.