This lasagna includes a basic French white sauce known as béchamel, which is made by stirring milk into a butter-flour mixture, or roux.
Prep Time
20 minutes
Cook Time
60 minutes
Servings
10
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
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.
Rated 4 out of
5 by
Arie from
Nice twist to traditional lasagnaThe dish was tasty, followed the recipe as is. The white bachamel sauce is too wet, I'll use less milk, propably 4 cups, next time. 3 lb of zucchini would be enough. Preparation time takes about 40 min.
Date published: 2017-05-25
Rated 5 out of
5 by
MichiganMan from
Excellent use of excess ZucchsThis lasagna is excellent, we make it every year to make use of the large size zucchini grown in our garden. We add a layer of ground beef stir fried with garlic and Italian herbs over each pasta layer for a bit more protein and we bake at 350 instead of 375 to avoid drying out the top layer of pasta. Don't bother pre-heating the oven until you are ready to assemble the lasagna in the pan. Preparation time is more than the stated 20 minutes, more like two hours, but worth it.
Date published: 2015-08-02
Rated 2 out of
5 by
kmck from
wet lasagna with no contrast in texture.This recipe turned out very wet. There may be to much sauce. Initially I thought cooking the squash ahead was a good idea as it would release some of the moisture. Unfortunately the squash got pretty mooshy. There was no contrast in texture. I did however love the addition of the tarragon.
All in all I will not be following this recipe again.
Date published: 2014-08-21
Rated 5 out of
5 by
Gigg2 from
This is a keeperMy garden was zucchini plentiful so decided to make this recipe to use some up. I used a no cook lasagna noodle that worked out very well. Love that the white sauce-gives a light feel to a lasagna instead of the usual heavy red sauce-and I'm Italian no less. This is great way to get a veggie to picky veggie eaters. This recipe is different, delicious and delightful!
