Lasagna with courgettes and Taleggio PDO cream

Preparation: Wash the courgettes well and cut them into thin slices. In a non-stick pan with a little extra virgin olive oil, stir frya few courgettes at a time, add the salt and keep them aside in a fine mesh colander, so that they can lose the excess liquid In the meantime, leave the Taleggio PDO cream out of the fridge approx.
20 minutes, in order for it to soften. Make a bechamel sauce with 500ml of milk, 40g of butter, 40g of flour and a pinch of nutmeg. Salt slightly. In a baking dish sprinkle a little béchamel on the bottom, then make the lasagna with pasta, béchamel, zucchini, cream of Taleggio DOP, pepper and a sprinkle of Parmesan cheese. Continue the layers until all ingredients are used. Finish with bechamel, very few courgettes, pepper, Taleggio PDO cream and grated Parmesan. Put a few flakes of butter on the surface and bake at 180 degrees for about half an hour.