Zucchini And Sausage Lasagna

Preheat oven to 400.

In a sauce pan, melt the butter. Add flour and herbs. Whisk and cook until thickened. About 3 minutes.

Add the wine and whisk until smooth and thickened. Repeat with the milk or cream.

In a separate skillet, cook and crumble the sausage, onions & garlic until cooked through. Drain any excess fat.

To assemble:

Ladle a cup of the white sauce in a large casserole dish.

Next lay a layer of the zucchini over the sauce.

Then the sausage crumbles.

Then the tomatoes, cheeses, and olives.

Continue repeating layers as you would for a lasagna.

End with the sausage, cheeses and olives on top for a nice presentation.

Bake for 45 minutes to one hour or until tender, bubbling hot, and excess moisture is evaporated.

Let cool for 15 minutes before cutting and serving.