Zucchini Lasagna
By: Anonymous
Published: Sunday, February 14, 2010 - 11:28am

Ingredients




4 tablespoons unsalted butter
4 tablespoons flour
2 cups milk heated
Freshly-grated nutmeg to taste
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons unsalted butter
Extra-virgin olive oil
2 cups sliced onions
1 tablespoon minced garlic
Salt to taste
Freshly-ground black pepper to taste
Minced fresh oregano to taste
6 zucchini trimmed, cut
lengthwise into 1/4" slices
4 instant lasagna sheets (such as Delverde Instant Lasag
6 ounces fresh mozzarella sliced
1 cup grated Parmesan cheese

Preparation

1 Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately-low heat melt butter, add flour and whisk mixture over moderately-low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper. 2 Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat, add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper. 3 Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft. 4 In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry. 5 Assemble lasagna: Reduce oven temperature to 375 degrees. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. 6 Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving. 7 This recipe yields 6 to 8 servings.