How to make
Peel the zucchini and cut it into not too thin strips. Arrange them in a tray lined with baking paper (I needed 2 trays). Drizzle them with a bit of oil and sprinkle them with salt. Bake them at your oven's maximum temperature until the zucchini softens and begins to crisp up slightly.
While the zucchini are baking, clean and finely chop the mushrooms. The carrots are cut into chunks and the onions and garlic - into small pieces.
Heat oil in a saucepan and fry the vegetables. Cover them with a lid and allow to simmer for a short while.
Season them with salt, paprika, oregano and basil. Add the tomato sauce and simmer until it thickens. Finally, sprinkle with finely chopped parsley and dill.
Heat oil in a saucepan and add the flour and stir it very quickly so it dissolves and does not stick. When this happens, add the milk in portions, while stirring constantly. It should thicken a lot and then the salt is added.
Place a row of zucchini at the bottom of the pan. Pour the tomato sauce on top. Another row of zucchini follows and the béchamel sauce goes on top.
Bake in the preheated oven until browned.
* I used philicon tomato sauce in a box, like a juice box with a cap, it is something between a puree and juice.
** Both of the sauces should be thick enough so that the lasagna does not fall apart when taken out.
