Tasty Tuesdyas: Zucchini Lasagna

Welcome to Tasty Tuesdays!

Is your garden overflowing with zucchini & tomatoes?  If so, I have the perfect recipe for you.  This original recipe is from Williams Sonoma and can be found here.  I did adapt the recipe a bit, changing up the ingredients.  Also, I cut the recipe in half for me but will write out the amounts for a full size recipe. 

Ingredients:
- 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

- 1/3 cup unsalted butter

- 1/3 cup all-purpose flour

- 5 cups milk, warmed

- 1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender

- 4 lb. tomatoes, seeded and coarsely chopped

- 1 clove garlic, minced

- 1/2 cup smoked Gouda cheese; sliced thinly or shredded

- several fresh basil leaves

1 cup fresh mozzarella cheese, sliced

1.  Prepare tomatoes by seeding and coarse chopping.  Mince garlic and add to bowl with tomatoes.  Set aside.

2.  Pre-heat oven to 475 degrees.

3.  In a large saute 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.

4.  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.

5.  Cover the bottom of the lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta over the noodles. Spread one-third of the tomatoes over the ricotta, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Add one third of the basil leaves.  For the first layer only, add smoked Gouda cheese.  Repeat the layering twice more. Top 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.

First layer with smoked Gouda:

Final layer topped with mozzarella:

Right out of the oven:

I served the lasagna with a simple garden salad.  Everything in the salad was fresh from the farmers market along with a few tomatoes from my garden.



 

 

What did you cook this week?

 

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