Zucchini Lasagna (Lasagna Con Zucchini)

    

Zuccchini lasagna......the name evokes such wholesomeness and virtue but honestly that couldn't be further from the truth! This rich creamy layered pasta dish is absolutely divine. And the fact that it has such versatility, with this one basic recipe you can literally make dozens of vegetable/lasagna creations, will soon have you adding this recipe to your own repertoire. With a nice size salad and a loaf of Italian bread this will easily feed 10, so invite some friends over and share the calories, I am strong believer in the theory that sharing meals is the best kind of diet!

Ingredients
1 pound lasagna sheets (boil ahead or use oven ready!)
olive oil for frying

butter for pan (2 tablespoons) 
2 cups Balsamella (Beschamel/white sauce)
1 cup Parmigiana or 3/4 Parmigiano and 1/4 Pecorino Romano (Set aside 1/4 cup for topping)

1 cup shredded mozzarella (Plus 1/4 cup set aside for topping) 

16 ounces ricotta

1 sprig of fresh Thyme or 1 teaspoon dried or other aromatic herb if you have it

You will need 3 plates with flour in one, eggs beaten in one and bread crumbs in one:

4 zucchini: slice thin-ish, dip in flour, then beaten egg and then breadcrumbs and fry in olive oil then salt as soon as they are done placing them on paper towels to drain.

Directions
Preheat oven to 350
Boil pasta if not using oven ready

Fry zucchini

make basamella (Beshamel/white sauce) adding about 1 tablespoon thyme and salt and pepper to taste

Mix parmesan with ricotta (set aside 1/4 cup for topping)

Place butter in pan and melt in the oven then add enough olive oil to coat and dust with bread crumbs

Now layer; lasgana sheets/ricotta mixture, mozzarella and zucchini. Then repeat. Top with more sheets and pour the white sauce all over (get corners) topping with the reserved parmesan , mozzarella and bread crumbs.

Bake covered 20 minutes. Then uncovered 20 more minutes.