Tuesday, August 7, 2012

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. 

- 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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  1. We have so much zucchini this year that we are running out of ways to use them. I'll be adding this to my zucchini recipe folder. Thanks!

  2. This looks like the perfect dish with all of the things I love! Can't wait to make it. Thanks for sharing your recipe!

  3. Yum! I too posted a zucchini recipe this week :)

  4. This looks great! I have all the ingredients except the cheeses. Going to get them this morning!! thanks for sharing.

  5. Hi Alissa, that lasagna looks really delish! Had to pin immediately lol.
    Thanks for hosting! Di{CookTheTV}

  6. This lasagna looks delicious and I have a ton of zucchini to use up! I look forward to trying this recipe soon :)

  7. This looks delicious, Alissa! Unfortunately I don't have any tomatoes from my garden, but there is a roadside stand down the street with garden fresh veggies :) I will definitely give this a try!

  8. Alissa, this looks amazing. I recently tried smoked Gouda, so I can imagine how good it tastes in your recipe. I love shopping at my local farmer's market, but I would love to be able to grab fresh ingredients from my garden one day. Thank you for sharing. Your pictures are always so beautiful.

  9. Thank you so much for hosting - I love your site!!!

  10. ooooh yummy alissa! you always have the best recipes

  11. holy moly!! your lasagna is exactly what i like to eat in the summer - a ton of fresh seasonal vegetables and pasta. of course. haha

    this week i've shared my impromptu recipe for quick pickled (grilling) onions - great on salads, burgers or anti-pasti platters.

    Also, tomorrow is the next Wednesday Fresh Foods Blog Hop - hope to see you there with your seasonal posts!

  12. Fresh basil and gouda...how can I NOT try this!! Love it.

  13. This looks amazing! Will have to file away however...I can enjoy it as my nursing son has a milk protein allergy :(

  14. What an incredible recipe! We have a red-sauce zucchini lasagna with roasted veggies recipe that we love; but I am really interested in your white sauce version. Yum.

  15. Making it now! Thanks for the recipe! I only wish that every time I cooked I didn't find cheese graters stacked on top of glass and chipped bowls everywhere. The people in my house make me not want to live here sometimes. I don't even have a toddler or anything and it seems I can never have nice things. Hopefully the Gouda cheesiness will stop my tears long enough to enjoy it.

  16. Oh wow, the lasagna looks amazing! Sucha great twist on the normal recipe with the use of the zucchini!

  17. This looks absolutely yummy!! Alissa! thanks for taking time to post this.



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