Courgette Lasagne

Name: Courgette Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Butter or margarine; 5 tablespoons (approx. 70 g) Flour; 1/2 l Milk; 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 1 kg Zucchini (e.g. yellow and green); 1/2 bunch Marjoram; 12 Lasagne sheets; 300 g Boiled ham in slices; 100 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Butter or margarine
5 tablespoons (approx. 70 g) Flour
1/2 l Milk
1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
1 kg Zucchini (e.g. yellow and green)
1/2 bunch Marjoram
12 Lasagne sheets
300 g Boiled ham in slices
100 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Melt the fat in a pot. Stir in flour and sweat briefly. Add milk and vegetable stock while stirring and bring to the boil. Let the sauce simmer for 5 minutes. Season to taste with salt, pepper and lemon juice.
2
Wash, clean and slice the zucchini. Wash the marjoram, dab dry and put something aside for garnishing. Pluck the remaining leaves from the stalks. Spread 4-5 tablespoons of sauce on the bottom of a large greased casserole dish, cover with lasagne plates.
3
Place zucchini slices close together on the lasagne plates, sprinkle with a little marjoram. Add 3-4 tablespoons of sauce and cover with boiled ham. Continue like this until all ingredients are used up.
4
Finish with slices of zucchini. Add the rest of the sauce and sprinkle with cheese. Bake lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Garnish with marjoram.