Zucchini Lasagne – Dinner At Sheila’s

I created the delicious (happy to say) Zucchini Lasagne you see above when my intention was really to make a recipe I came across in a magazine for Grilled Zucchini Parmigiana. But, a funny thing happened on my way to making it…

I’m nothing if not impulsive and determined. I realized in my haste to make the Zucchini Parmigiana I was short on the zucchini (the main ingredient, oops), and only a couple were close to the size required for the recipe.

Also, the recipe calls for grilling the long, thick slices of zucchini, and I didn’t feel like bothering with the grill since my zucchini were not the right size nor were there enough to duplicate the beautiful dish featured in the magazine.

Then it hit me,,,why not use the components of the recipe (the white sauce and the fresh mozzarella and Parmigiana cheese to make a zucchini lasagne?

I could broil the zucchini (easy), and tucked inside the creamy layers of cheese and pasta the size and shape of the slices didn’t seem to matter as much.

I could also add the several small yellow squash I had to the zucchini, and I had an opened box of lasagne in the pantry with enough sheets to make this doable. With a few other changes this Zucchini Lasagne was born.

It turned out to be so wonderful I had to share it with some of my neighbors, who responded with a thumbs up!

The lesson here is a good recipe can be your inspiration and a jumping off point for you to be creative in the kitchen, and come up with something of your own.

And if your lucky, it will become a favorite !

I still want to make the Grilled Zucchini Parmigiana, but I will be certain to take my list with me when I go shopping! Look for it on a future post.

The recipe below contains the correct amount of squash so yours may come out even higher, and if you wanted to make an extra layer, go for it!

Zucchini Lasagne (6 to 8 servings)

(adapted from Grilled Zucchini Parmigiana, Domenica Marchetti, Better Homes and Gardens Magazine)

Ingredients

6 medium to large zucchini, or combination of zucchini and yellow squash, approximately 9 inches long to cover width of dish, ends trimmed and cut lengthwise in ½-inch thick slices

2 tablespoons extra virgin olive oil (for brushing on squash)

Kosher salt

Freshly ground black pepper

¼ cup unsalted butter

1 small sweet white or yellow onion, finely chopped

3 tablespoons all-purpose flour

2 cups whole milk

2 tablespoons finely chopped fresh basil, plus more for topping

¼ to ½ teaspoon finely grated nutmeg

1 pound fresh mozzarella cheese, sliced thinly

1 and ½ cups freshly grated Parmesan cheese, or Pecorino Romano, or combination

optional: 1 to 1 and ½ cups packaged part skim or whole milk shredded mozzarella to sprinkle on top layer instead of the fresh mozzarella slices

9 to 12 lasagne noodles (enough for 3 layers)

Preparation

1. Brush squash slices lightly with olive oil on one side and season with Kosher salt and pepper.

Place under broiler until squash begins to soften and turn golden (not mushy). Remove and set aside.

Cook lasagne noodles according to package directions. Do not overcook. Immediately rinse carefully in cold water and drain well. Set aside to dry.

Preheat oven to 375 degrees. Butter a 13×9-inch or 3 qt rectangular baking dish.

2. For white sauce: In a medium saucepan melt butter and cook onion over medium heat 5 minutes or until softened, Add flour; cook 3 minutes or until light golden brown, stirring constantly.

Add milk, whisking to combine well. Bring to boiling. Reduce heat and simmer 2 minutes, stirring often.

Stir in basil, nutmeg,½ teaspoon salt and ¼ teaspoon pepper. Remove from heat.

3. Cover bottom of buttered baking dish with a few spoonfuls of white sauce. Layer 3 to 4 lasagne noodles to cover the bottom of the baking pan.

Cover the pasta with 1/3 of the remaining sauce, ½ of the squash slices, and 1/3 each of the mozzarella slices, and the Parmesan and/or Pecorino Romano cheese.

Repeat the layers, ending with a final layer of lasagne. Top with the remaining sauce, mozzarella, and remaining Parmesan /Pecorino cheese.

Note: you may substitute packaged shredded mozzarella for the fresh mozzarella slices on the top layer if you prefer.

Bake uncovered on the middle rack for 40 to 45 minutes or until bubbling and nicely browned.