Lasagne with zucchini and mortadella

Lasagne goes well any time of  the year; Italian grandmothers know this well and often dabble with these recipes in the oven even in summer. Versions of  lasagne with zucchini and mortadella, however, have the advantage of being lighter than the classic version with meat sauce and is even great at room temperature. Convenient for taking along on a picnic, an office lunch  or to be quickly reheated for a family supper. 

What to drink with lasagne with zucchini and mortadella
For this delicate, tasty dish you may choose a white wine like the Vermentino di Sardegna with its soft colour and greenish glints. The taste is dry with a slight bitterish aftertaste, but overall fresh and likable. 

The Recipe:

The first step in preparing lasagne with zucchini and mortadella is to wash and trim the zucchini, then cut them either into thin rounds or slices. Chop the shallot  and cook in a pan with a little oil, then add the zucchini and cook for around 15 minutes.
You may want to grill the zucchini, which will make this dish even lighter, or if you’re in the mood for a delicacy, you can also fry the zucchini. 
Cut the mozzarella in small pieces and set aside for the final garnish. The robiola will be added in small nubs.
Pour in a little milk onto the bottom of the pan, then lay the first sheet of lasagne pasta, distributing the  zucchini on top, a little mozzarella, then the mortadella cut in slices or strips, then 3 or 4 teaspoons of robiola. Continue in this way until you have used up all the ingredients. Over the final sheet of pasta, distribute the mozzarella cut in pieces and place in the oven. Cook in the microwave for 10-15 minutes at maximum heat , or in a traditional oven at 200° for 25 minutes.