Make lasagna al dente, rinse when cooled, drain and lay out on a dish rack.
Zucchini filling: Slice zucchini into very thin slices.
Cut basil into narrow strips. Mix everything and season with salt and pepper.
Mushroom filling: shave mushrooms into narrow slices. Drizzle juice of one lemon over mushrooms. Add parsley, salt and pepper and mix well.
Sauce: bring cream to a boil in a frying pan, reduce temperature. Grate cheese and add together with salt, nutmeg and white pepper. Whisk the sauce until the cheese is melted.
Mix the zucchini and mushroom filling. Set remainder aside, layer as follows in greased casserole dish:
1st layer: 3 tablespoons sauce 2nd layer: first lasagna unit 3rd layer: 1/2 of the zucchini filling 4th layer: second lasagna unit.
5th layer: all the mushroom filling 6th layer: third lasagna unit
7th layer: remaining zucchini filling 8th layer: fourth lasagna unit 9th layer: remaining sauce 10th layer: Parmesan cheese, grated 11th layer: butter flakes
Bake: about half an hour in the middle of the oven heated to 220 degrees.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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