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Zucchini Lasagna

19 faves
Nutrition per serving    (USDA % daily values)
CAL
571
FAT
101%
CHOL
52%
SOD
46%

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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

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