Yet another zucchini recipe! It has been unusually cold this summer so I keep making heavy savory dishes, and this hit the spot. I took the left-overs to work and everyone loved it. I got the recipe from Williams Sonoma, but changed a few things.
Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground pepper, to taste
1-15 ounce container ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
1 lb. lasagna noodles, cooked until just tender
1-28 ounce can crushed tomatoes (italian style or with basil is great too!)
1 lb. mozzarella cheese, shredded
Preheat an oven to 375ºF.
Butter a lasagna pan.In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.
In a bowl, combine the ricotta, eggs, salt and pepper and stir to combine; set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper; set aside.
Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving.
Serves 10 to 12.