Zucchini Lasagna

20 faves
More from this source
Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
861
FAT
130%
CHOL
86%
SOD
53%

Comments

Add a comment

Ingredients for 10 servings

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

You might also like

Summer Lasagne
Framed Cooks
Zucchini-Ribbon "Lasagna"
Whole Living
Three Cheese Zucchini Stuffed Lasagna Rolls
Skinny Taste
Sweet Corn And Vegetable "Lasagna"
The Family Dinner
Roasted-Vegetable Lasagna
Martha Stewart
Roasted Vegetable Lasagne
Pamela Salzman
Skillet Lasagna With Zucchini, Arugula, And Fon...
Feed Me Phoebe
Super Skinny Eggplant Lasagna
The Skinny
Mama Jess Bean Good Mini Lasagnas
Abe's Market
Vegetable Lasagna
Self Magazine