1. LASAGNA SHEETS: Cook al dente and leave in cold water until needed. 2. ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper. 3. GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper. 4. In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola béchamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola béchamel followed by some nicely arranged zucchini on top. 5. BAKE: ca. 30 minutes in the middle of the oven at 200°C / 390°F. 6. TIP: The whole dish can be prepared in the morning and kept in the fridge until needed. ---------------------------------------------------------------------------
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