Start by slicing the zucchini into very thin slices.

Place all the meatball ingredients in a bowl, along with 4 tablespoons of the basil tomato sauce.

Knead the mixture thoroughly until well combined.

Melt the butter in a saucepan. Add the flour and cook, stirring constantly.

Gradually add the milk and cook for a few minutes, stirring, until the mixture thickens.

Season with salt and pepper.

Add the nutmeg, then remove the pan from the heat.

Stir in the anthotyro, feta and Greek yogurt until smooth and well combined.

Lightly grease an ovenproof baking dish and spread 4 tablespoons of the basil sauce over the bottom.

Arrange 6 lasagna sheets over the sauce, followed by a layer of half the zucchini.

Spoon over some of the feta cream, then shape the meat mixture into small, irregular meatballs.

Scatter the meatballs over the surface.

Drizzle with a little more basil sauce.

Add another layer of lasagna sheets and repeat the layers until all the ingredients have been used.

Finish with the final layer of lasagna sheets and arrange the remaining meatballs on top.

Pour over the remaining sauce and tear the fresh mozzarella into pieces with your hands.

Scatter the mozzarella over the top and sprinkle with the grated kefalotyri.

Cover the dish and bake at 200°C (390°F) for 25 minutes.

Uncover and continue baking for another 20 minutes, until golden and bubbling.

Leave the lasagna to rest for 10 minutes before cutting into portions.

Serve hot.