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Zucchini Lasagna

This lasagna includes a basic French white sauce known as béchamel, which is made by stirring milk into a butter-flour mixture, or roux.

Ingredients:

  • Olive oil for cooking
  • 4 lb. zucchini, cut lengthwise into 1/4-inch-thick
      slices
  • Salt and freshly ground pepper, to taste
  • 4 cups ricotta cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. chopped fresh tarragon
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 5 cups milk, warmed
  • Freshly grated nutmeg, to taste
  • 1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
  • 4 lb. tomatoes, peeled, seeded and coarsely chopped
  • 1 lb. mozzarella cheese, shredded

Directions:

Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12.

Williams-Sonoma Kitchen.