Zucchini Lasagna
- 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
- This recipe is vegetarian
- Produce
- Tarragon, fresh (2 Tbs.)
- Tomatoes (4 lb.)
- Zucchini (4 lb.)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Nutmeg (1)
- Olive oil (1)
- Salt and freshly ground pepper (1)
- Pasta & Grains
- Pasta, fresh (1 1/2 lb.)
- Dairy
- Butter, unsalted (1/3 cup)
- Milk (5 cups)
- Mozzarella cheese (1 lb.)
- Parmigiano-reggiano cheese, grated (1 cup)
- Ricotta cheese (4 cups)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
19 people saved this recipe.
