Instructions

Position rack in the middle of oven; preheat to 375 degrees. Butter a
lasagna pan. In a large saute' pan over medium heat, warm 1 tablespoon of
olive oil. Working in batches, add zucchini, season with salt and pepper
and cook until golden brown, 2-3 minutes per side. Transfer to a platter
and repeat with remaining zucchini; set aside.
In a bowl, combine ricotta, parmesan cheese, tarragon, salt and pepper and
stir to combine; set aside.
In a saucepan over medium heat, melt butter. Add flour and whisk until
smooth, then cook until fragrant, 2-3 minutes. Slowly whisk in milk until
smooth. Cook, whisking occassionally, until and thickened ,3-5 minutes.
Season with salt, pepper and nutmeg; set aside. Cover bottom of lasagna
pan with a layer of noodles. Spread 1/3 of the ricotta mixture over the
noodles. Spread 1/3 of the tomatoes over the ricotta mixture, then top
with 1/3 of the zucchini. Pour 1/3 of the sauce over the zucchini.
Repeat the layering twice, finishing with a layer of noodles. Sprinkle
with moz.cheese.
Bake until golden and bubbling, about 50 minutes.
Let stand for 10 minutes before serving.