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Zucchini Lasagna


Olive oil
5 or 6 zucchini or summer squash, cut lengthwise into 1/4-inch-thick slices
3 cups ricotta cheese
1 cup grated Parmigiano cheese
2 Tbs fresh basil
1/3 cup unsalted butter
1/2 cup all-purpose flour
4 cups milk, warmed
1/4 tsp nutmeg
3/4 box of lasagna noodles
4-6 tomatoes, peeled, seeded and cubed
3 cups mozzarella cheese, shredded

2015-07-07 20.18.13
  1. Preheat an oven to 375ºF.
  2. In a large skillet over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.
  3. In a bowl, combine the ricotta, Parmigiano, basil, salt and pepper and stir to combine; set aside.
  4. In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until thicker, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Sauce must boil to thicken so make sure your stove is on medium heat so it does not burn, but high enough to boil. Season with salt, pepper and nutmeg; set aside.
  5. Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-half of the ricotta mixture over the noodles. Spread one-half of the tomatoes over the ricotta mixture, then top with one-half of the zucchini. Pour one-half of the sauce over the zucchini. Repeat the layering. Sprinkle 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.
Modified from a Williams and Sinoma Recipe.