Zucchini lasagna 🥒🍅🌶.

With the help of a mandolin, cut the zucchini into slices and set aside in a bowl with water and salt. I cut the two ends so that the slices are rectangular and cook them with the rest of the vegetables.

Cut the ends of the zucchini, the half bell pepper and the mushrooms into small pieces. In a frying pan with EVOO, cook the vegetables until the zucchini is transparent.

Add the diced tomato and the crushed tomato and cook until reduced. Add salt and pepper to taste.

Add the tuna and the beaten eggs to make it creamy and stir until the egg cooks a little.

In an ovenproof dish, pour a bed of crushed tomato and season with Provencal herbs and pepper.

Place the well-drained zucchini slices, the filling on top and repeat until the slices are finished.

For the béchamel sauce, heat 40 ml of EVOO in a frying pan and add 40 g of spelt flour.

Toast the flour and add 500ml of lactose-free milk. Stir until the béchamel thickens and add salt and pepper to taste.

Pour the béchamel sauce over the lasagna and add the grated cheese. Preheat the oven to 180°.

Bake for 10 minutes at 180° or until the cheese is gratinized.