500 g of 00 flour
1 teaspoon of evo oil
salt to taste
Make a fountain. Add the eggs and a drop of olive oil to prevent the dough from sticking.
Work the ingredients well. Roll out the pastry and cut it into rectangles about 8 x 16 cm.
Boil plenty of salted water and blanch the pastry one by one, preventing it from congealing.
Drain the pasta and pass it in a bowl of cold water in order to stop the cooking process, then lay it out to dry on kitchen towels.
Then proceed with the filling to your liking, meat or vegetables. If you want to make true lasagna, remove the egg and add boiled, chopped and squeezed spinach.
Oil, onion, mixed ground meat, trifoliated prataioli mushrooms ( to taste), fresh cherry tomatoes or tomato sauce, a little vegetable broth.
In another pan, add béchamel ( or cooking cream), parmesan cheese, ( if you like, mozzarella and cheddar cheese, but instead of this type of cheese you can simply use the parmigiano reggiano).
In the container proceed to lay the zucchini previously cut into slices and proceed in layers, meat, cheese, zucchini.
Bake 40 minutes, 180 degrees