https://www.copymethat.com/r/l648LgYzj/summer-vegetable-lasagna-with-zucchini-s/
115696954
zuymA5I
l648LgYzj
2024-05-14 21:10:25
Summer Vegetable Lasagna with Zucchini, Squash, Eggplant, and Tomato
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Ingredients
- About ½ cup extra-virgin olive oil, divided
- ¾ pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between ⅛ and ¼ inch thick
- Kosher salt
- ¾ pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between ⅛ and ¼ inch thick
- ¾ pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between ⅛ and ¼ inch thick
- 15 no-boil lasagna noodles (1 box)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart whole milk
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 1 quart homemade or store-bought crushed tomatoes
- ¾ pound fresh mozzarella cheese, torn into rough chunks
- Handful of basil leaves
Steps
Directions at seriouseats.com
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