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1
In a large heavy skillet cook onions with dried thyme (if using) and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden.
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2
Cook, uncovered, stirring, 15 minutes and add wine.
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3
Simmer mixture until most of wine is evaporated.
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4
Stir in fresh thyme (if using) and transfer to a bowl.
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5
Preheat oven to 375F.
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6
and butter an 8-inch square baking dish.
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7
In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl.
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8
Cook remaining zucchini in 1 tablespoon butter in same manner.
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9
In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat.
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10
Add flour and cook roux, whisking, 3 minutes.
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11
Add milk in a stream, whisking, and bring to a boil, whisking.
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12
Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
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13
Spread a few tablespoons sauce on bottom of prepared dish.
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14
Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan.
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15
Repeat.
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16
Top with remaining lasagne square, remaining sauce, and remaining Parmesan.
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17
Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving.
