ZUCCHINI LASAGNA

1_ MAKE THE BÉCHAMEL SAUCE AND SET ASIDE In a saucepan pour a dash of EVOO and when it is hot add the flour (80gr) and stir. When it is a little toasted add the milk (lukewarm/1100ml) little by little, the nutmeg, pepper and salt (to taste) and stir continuously until it thickens.

Cut the zucchini (2) into slices and place on a baking paper on a tray with a little oil and salt. Bake for a few minutes to soften and dry a little.

In a frying pan, sauté the spinach (1 large bag), remove, sauté the mushrooms (1 pan) with a little garlic and set aside with the spinach.

Season the minced meat (750gr) with salt and pepper and fry it with garlic in a frying pan. Add the crushed tomato (1 can) and cook for a few minutes.

PLACE in a high dish: - Thin layer of crushed tomato - Zucchini layer - Layer of minced meat and tomato - Bechamel layer - Zucchini layer - Spinach and mushroom layer - Bechamel layer - Minced meat and tomato layer - Zucchini layer - Layer of bechamel sauce - Cheese (the one you like best for gratin)

Bake for 20 minutes (more or less) at 180 degrees.