Method

Prepare the béchamel

In a saucepan, melt the butter over medium heat.

Add the flour and whisk until smooth.

Gradually pour in the milk, stirring continuously to avoid lumps.

Bring to a gentle boil, then reduce the heat and cook for about 15–20 minutes, stirring occasionally.

Season with salt, pepper, and nutmeg. Let it cool slightly.

Prepare the ingredients

Wash and slice the zucchini into thin rounds.

Cut the mozzarella into small cubes.

Prepare the cooked ham slices.

Assemble the lasagna

Lightly grease a baking dish with extra virgin olive oil.

Spread a few tablespoons of béchamel on the bottom.

Add a layer of lasagna sheets, then zucchini slices, mozzarella, and ham.

Cover with béchamel and a sprinkle of grated Parmesan.

Repeat the layers until all ingredients are used.

Bake

Finish with a layer of béchamel and Parmesan on top.

Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and bubbling.

Serving

Let the lasagna rest for a few minutes before serving.

Serve hot.