Vegetarian Zucchini Lasagna

Slice the zucchinis length wise. Add some salt and let them dry.

Prepare a Béchamel sauce: put the butter to melt in a pot, add the flour and whisk. Add the almond milk and whisk until you get a smooth sauce. Let it cook while turning gently until it gets thicker. Add salt and pepper (you can also add some grounded nutmeg).

In a frying pan, fry the onion in the olive oil along with the garlic. Add the chopped goat cheese to it. Cook for 1 to 2 minutes. Let it cool and then add the ricotta and the chopped basil. Add salt and pepper.

Pre-heat your oven at 350°F. Put some béchamel sauce in your oven pan, and then cover it with some zucchinis. Then add another layer of béchamel, then the ricotta-goat cheese mix and then the zucchinis. Continue to alternate layers and finish by a zucchini one.

Add some parmesan on the top and bake for 30 minutes. Add some basil leaves just before serving.

Bon appetit!