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1
Make bechamel: Heat milk just until small bubbles form around edges.
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2
In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes.
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3
Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes.
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4
Season with nutmeg, salt and pepper.
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5
Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper.
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6
Preheat oven to 450 degrees.
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7
Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets.
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8
Roast 20 minutes, until soft.
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9
In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft.
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10
Drain and pat dry.
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11
Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce.
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12
Top with a lasagna noodle.
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13
Spread with another 1/4 cup bechamel.
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14
Layer on one-third each of onion mixture, zucchini slices and mozzarella.
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15
Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle.
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16
Repeat to make 2 more layers, finishing with bechamel and Parmesan.
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17
Dot with remaining butter.
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18
Cover loosely with foil and bake 10 minutes.
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19
Uncover and bake 20 minutes more, or until top is golden and filling is bubbling.
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20
Let stand 5 minutes before serving.
