Ingredients
- olive oil
- 4 pounds zucchini cut lengthwisw -- 1/4-inch slices
- salt and pepper
- 4 cups ricotta cheese
- 1 cup Parmesan cheese -- grated
- 2 tablespoons tarragon
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 5 cups milk -- warmed
- nutmeg -- to taste
- 1 1/2 pounds lasagna noodles -- cooked
- 4 pounds tomatoes -- peeled,seeded&choppe
- 1 pound mozzarella cheese -- shredded
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.