How to make
Grate the zucchini on a coarse grater. Put them in a pan with heated 1/2 cup of olive oil. Add salt, cover the pan and stew the vegetable for 5 minutes. Remove the pan from the heat and leave them to cool.
In a small pot, melt the butter. Add the flour and fry it briefly. Pour the cold milk all at once and immediately begin to stir with a wire whisk, until the Bechamel thickens. You can also leave it a little thinner, it's better for white lasagnas, since they don't have any other sauce. Season the finished Bechamel with a pinch of grated nutmeg and a pinch of salt.
In boiling salted water, blanch the lasagna crusts for 1-2 minutes. Place them into a colander and rinse them with cold water. Arrange the crusts onto a cotton towel.
In a baking pan, put a few tbsp. of the Bechamel. Cover with the crusts, sprinkle with grated zucchini, put a thin slice of ham on top, sprinkle with diced Scamorza and grated Parmesan. Drizzle with a few tbsp. of Bechamel. Arrange the crusts, zucchini, ham, Scamorza, Parmesan and Bechamel again.
Pour only the Bechamel on the last crust and sprinkle it with grated parmesan.
Cut the lasagna into pieces. Shake the baking pan to distribute the Bechamel well.
Bake the zucchini lasagna in a preheated oven at 370°F (190°C) with a fan, until it has aquired an appetizing color.
Serve it hot!
