For the besciamella:
3 tbs unsalted butter
3 tsb all purpose flour
1 ½ cups whole milk
Small pinch of grated nutmeg
2 crush garlic
Boil the lasagna for 5 minutes.
Melt the butter and add the flour.
Stir and then add the milk. Stir again before adding the pepper, garlic and salt.
Lay down lasagna sheet and sauce.
Add the zucchini, Ile de France goat cheese, salt and pepper.
Lay down another lasagna sheet, butter squash, parsley and sauce.
Finish with a lasagna sheet, sauce and grated emmental, add 1/3 cup water.
Cook in the oven at 350°F for 30 minutes.