Zucchini Lasagna with White Sauce

Wash and finely slice the zucchini.

Chop the onion while you heat the oil in a pan over medium heat.

Once heated, stir-fry the onion with a pinch of salt for 5 minutes.

Then add the tomato sauce.

Once boiling, cook for 5 more minutes. Add salt and pepper and set aside.

At the same time, cook the white sauce. Melt the butter over medium heat and dilute the flour in it.

Remove from heat and add the heated milk slowly while whisking using a wire whisk or a wooden spoon.

Take back to heat and cook until it boils. Add salt and pepper to taste and set aside.

In a single baking pan, place a layer of zucchini slices, tomato sauce and white sauce.

Repeat the procedure layering until finishing the zucchini and sauces.

Sprinkle some shredded Parmesan cheese on top.

Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

Remove and serve hot.