Cut the zucchini into slices. Heat oil in a pan, add peeled and chopped garlic and fry for 1 minute.
Add zucchini slices, reduce heat to low and cook until tender.
Cook lasagne in boiling salted water with a tbsp of oil. Put them on a plate.
Brush a baking pan with melted butter. Layer from the bottom: lasagne, zucchini, bechamel, fontina cheese and parmesan. Make 3-4 layers and finish with bechamel.
Bake in preheated 200° C (392 F) oven 30 minutes.
Zucchini Lasagna
Serves four:
250g fresh lasagna sheets
500g zucchini
500ml bechamel
200g fontina cheese, sliced
50g grated parmesan
2 clove garlic
olive oil