Zucchini and zucchini flower lasagna

 Ingredients:
15 zucchini flowers
3 zucchini
0,5 l besciamella sauce
3 tblsp parmesan cheese

for the thin pancakes:
eggs (2)
flour (3 cups)
milk (1/2 l)
salt
oil (for frying)



First of all, you need to make the thin pancakes. I prefer to use these instead of the buyed lasagna sheets, because home-made pancakes are much more soft.
After that put the first layer: a pancake and on it some zucchini flowers (that you've carefully washed and eliminated the inside of the flower) and zucchini (that you've previously cut in the shape you prefer). Put some besciamella sauce on the top. Lay another pancake, flowers and zucchini and besciamella on the top. I used a small baking pan, so that was enough for 2 persons. When you've reached the top, cover with another pancake, put some besciamella sauce and the parmesan cheese on the top.
Bake it in a preheated oven on 180°C for around 30 minutes.