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Ingredients
- 4 Tbsp. unsalted butter
- 4 Tbsp. flour
- 2 c. lowfat milk heated Freshly-grated nutmeg to taste Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter Extra-virgin extra virgin olive oil
- 2 c. sliced onions
- 1 Tbsp. chopped garlic Salt to taste Freshly-grnd black pepper to taste Chopped fresh oregano to taste
- 6 x courgette trimmed, cut lengthwise into 1/4" slices
- 4 x instant lasagna sheets (such as Delverde Instant Lasagna Ondine)
- 6 ounce fresh mozzarella sliced
- 1 c. grated Parmesan cheese
Directions
- Make bechamel: Heat lowfat milk just till small bubbles form around edges. In a saucepan over moderately-low heat heat butter, add in flour and whisk mix over moderately-low heat for 2 min. Slowly stir in lowfat milk and bring to a simmer, whisking constantly for 5 min. Season with nutmeg, salt and pepper.
- Make filling: In a large skillet heat 1 Tbsp. each of butter and extra virgin olive oil over moderate heat, add in onions and garlic and cook, stirring occasionally, 20 min or possibly till golden; season to taste with salt and pepper.
- Preheat oven to 450 degrees. Brush courgette with extra virgin olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 min, till soft.
- In a large pot of boiling, salted water cook noodles for 3 min, or possibly till soft. Drain and pat dry.
- Assemble lasagna: Reduce oven temperature to 375 degrees. In a well-buttered 9-inch square baking dish, spread 1/4 c. bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 c. bechamel. Layer on one-third each of onion mix, courgette slices and mozzarella. Top with 1/4 c. bechamel, 1/4 c. Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter.
- Cover loosely with foil and bake 10 min. Uncover and bake 20 min more, or possibly till top is golden brown and filling is bubbling. Let stand 5 min before serving.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 202 | 62% |
| Total Fat 23.05g | 29% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 455mg | 19% |
| Potassium 605mg | 17% |
| Total Carbs 15.76g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.49g | 4% |
| Protein 16.22g | 26% |
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