Pasta to the oven with lettuce and bechamel sauce

Ingredients

1 1/2 fresh lasagna pasta, ready to cook

2 lettuce heads, cut thick slices

about 200 grams sweet provola cheese sliced

1 packed parmesan cheese ( without 3 tablespoons that you will use for bechamel souce)

1 glass vegetable broth

1/4 shallop finely chopped

1 liter whole milk

100 grams all purpose flour 

50 grams butter

salt

freshly grated nutmeg
Butter

Zucchini and bechamel lasagna

Ingredients

For the bechamel sauce

1 liter whole milk

100 grams all purpose flour 

50 grams butter
3 tablespoons parmesan cheese

salt

1/4 teaspoon freshly grated nutmeg

For the lasagna

1 1/2 fresh lasagna pasta, ready to cook

6-7 zucchini, cut lenghwise into 1/4-inch-thick slices

about 200 grams sweet provola cheese sliced

1 packed parmesan cheese ( wwithout 3 tablespoons that already used for bechamel souce)

1 glass vegetable broth

1/4 shallop finely chopped

olive oil

salt

butter