• Wash and pamper dry the zucchini
• Slice 2 zucchini in rounds
• Peel and finely chop one onion
• Sautee chopped onion in olive oil for 2-3 minutes on medium-low heat
• Add the zucchini rounds and sautee for additional 5-7 minutes
• Set aside the pan

How to cook bechamel sauce

• Set the saucepan on the stove at medium heat and add in  3 tbsp of butter
• Stir in the flour and whisk to avoid forming lumps
• Season with salt, nutmeg powder, and stir again
• Pour about 1/4 of a cup of milk at a time and stir
• When the composition has thickened, pour more and continue the process until the milk is fully incorporated
• Taste for salt and add if needed

Zucchini lasagna

• Grease the inside walls and the bottom of the baking dish with butter
• Pour some of the bechamel sauce to cover the bottom of the baking dish
• Arrange the raw lasagna sheets to cover the bottom and cover it with more bechamel sauce
• Arrange the cooked zucchini rounds on top
• Sprinkle with grated mozzarella on top
• Repeat until you're out of products
• For the top layer, use a peeler to slice thinly the zucchini and beautifully arrange them over the final layer of lasagna sheets covered in the bechamel sauce
• Top everything with mozzarella and abundant grated parmesan cheese
• Cover with aluminum foil and bake in preheated oven for 20-25 minutes
• Remove aluminum foil and cook with ventilation for another 10-15 minutes
• Remove from stove and let sit for 10-15 minutes
• Serve with pleasure!