Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 1 h 21 min
Cook time: 1 h 21 min
Total time: 1 h 21 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters all-purpose flour; 680 grams fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left); 2 Tbs chopped fresh tarragon; 1 liters milk, warmed; 10 servings Freshly grated nutmeg, to taste; 10 servings Olive oil for cooking; 237 milliliters grated Parmigiano-Reggiano cheese; 946 milliliters ricotta cheese; 10 servings Salt and freshly ground pepper, to taste; 454 grams mozzarella cheese, shredded; 2 kilograms tomatoes, peeled, seeded and coarsely chopped; 79 milliliters unsalted butter; 2 kilograms zucchini, cut lengthwise into 1/4-inch-thick slices

The recipe Zucchini Lasagna could satisfy your Mediterranean craving in around 1 hour and 21 minutes. This recipe serves 10. One portion of this dish contains around 41g of protein, 53g of fat, and a total of 885 calories. Many people really liked this main course. Head to the store and pick up ricotta cheese, pasta, butter, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.