Zucchini Lasagna

We wash the zucchinis and cut them into long slices using a peeler.

In a pot, we melt the butter, add the flour and when they combine and the mixture thickens, we gradually pour in milk until a smooth sauce is formed.

We salt the sauce, season it and set it aside.

Fry the onion to translucency in a frying pan heated with oil.

Add the cubed or grated carrot and minced meat and sauté until the meat is no longer pink.

Add tomato paste to the dough and moisten with part of the broth.

Add the blueberries and bay leaf and let it cook, gradually pour in the broth until it all runs out.

When the sauce is reduced, we remove the blueberries and bay leaf, salt it, season it and add crushed garlic.

We layer part of the zucchini slices in a baking dish, which we smear first with bechamel sauce, then with a second meat sauce, and cover with another layer of zucchini. We proceed this way until we have used up both sauces and zucchini.

We then add pieces of mozzarella on top and bake in an oven preheated to 180°C for approximately 30 minutes (until the mozzarella is melted).