This is a perfect recipe for using up all of those zucchini in your summer garden! And no need to make a beschamel, you just mix the flour and milk into the veggies on the stove top!
2.5 cups whole milk
3 tablespoons flour
1.5 cups parmesan
1 cup cheddar cheese (white or regular or some other cheese you prefer)
salt and pepper to taste
1 box no boil lasagna noodle
3-4 zucchini shredded
1 leek chopped
2 carrots shredded
2 tablespoons olive oil
1 tablespoon butter
1/2 cup white wine
Saute the veggies in olive oil and butter until soft.
Salt and pepper to taste.
Add wine and cook out alcohol for a few minutes.
Mix milk with flour and whisk.
Add to veggies and cook until thickens up a bit. Not too thick as the dry noodles need some moisture.
Layers: Sauce-noodle-cheese I rotate the cheeses between layers. Continue until last layer adding sauce and a little bit of cheese to top.
Bake uncovered 35-45 minutes or until bubbly and golden brow. Cool for 15 minutes before cutting.
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