For 4 persons:
1 clove of garlic
1 jar of pesto
Salt, nutmeg, calamint, extra virgin olive oil
Cut the zucchini in slices and fry them in a pan with olive oil and garlic; season with some calamint. Meanwhile, prepare the Besciamella: melt butter in a saucepan, add flour and stir until smooth. Cook until light golden brown, over medium heat. Add warm milk (just about to boil) to the saucepan 1 cup at a time, stirring to keep smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg.
Assemble the lasagne in a backing dish, putting first a layer of besciamella, then a layer of lasagne, then a layer of zucchini and mozzarella cheese cut in small cubes. Repeat layers and top with Parmigiano cheese. Bake in preheated oven at 180-200C for about 25-30 minutes.