Lasagna with zucchini and bulgurum

This is meatless lasagna and in exchange I put bulgur which made this dish very light and delicious.

Preparation steps

Cut the zucchini lengthwise and fry in a pan. Take out on a napkin.
In that pan and in that oil, fry the finely chopped onion, add the tomato from the tetra pack and the bulgur. Season with oregano and thyme, add salt, pepper and and cook on low heat for 15 minutes. Add finely chopped parsley.
Prepare the béchamel: add a little flour to the butter, pour in the milk, add the nutmeg and boil briefly.
Cook the lasagna dough according to the instructions on the box.
Arrange in a baking pan: lasagna dough - tomato sauce, zucchini, bechamel, grated cheese and so twice on the upper third part we do not put the dough, only tomato sauce and bechamel. Sprinkle generously with cheese.
Place in a preheated oven at 200 degrees for 30 minutes.

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