Recipe

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• 12 lasagna noodles
• 2 zucchini, thinly sliced
• 1 large red onion, thinly sliced
• 3 red bell peppers, grilled and cut in strips
• 1/2 lb quark or 1/2 lb ricotta cheese
• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 1/2 cup all-purpose flour
• 5 tbsp butter
• 3 1/2 cups milk
• 1/2 tsp dried savory
• grated nutmeg
• salt & freshly ground black pepper

• 1 Preheat oven to 375°F.
• 2 Cook noodles according to instruction on package until al dente (tender, but firm).
• 3 SAUCE: In a saucepan, melt butter; stir in flour until no lumps remain, then whisk in milk; bring to a boil, stirring until sauce thickens. Add savory and season to taste with nutmeg, salt and pepper. Mix well and continue cooking for 5 minutes, stirring constantly. Remove from heat and set aside.
• 4 Into a buttered lasagna dish, spread some white sauce evenly. Cover with 4 lasagna noodles and top with some zucchini, onion slices and bell pepper strips. Spread with quark (or ricotta) cheese and sprinkle with some mozzarella and Parmesan cheeses,.
• 5 Season to taste with salt and pepper continue with noodles, repeat layers twice. Top with remaining white sauce and sprinkle with cheese.
• 6 Bake for 30-35 minutes. Remove from oven and let stand for 10 minutes before serving.