Wednesday, October 26, 2011

Zucchini Alfredo Lasagna

I am an alfredo-lover, so when I saw a recipe similar to this. I HAD to try it. I ended up combining a few recipes and omitting the red sauce (because I didn't read the directions thoroughly), and we had a new family favorite. My 10-year old pants when I tell her that we are having zucchini lasagna for dinner!

Also, this is a perfect recipe for this time of year when the zucchini plants are threatening to take over your garden!

Zucchini Alfredo Lasagna

2 medium zucchini (about 8 inches long)
6-9 lasagna noodles
2 cups milk
1/4 cup flour
1/4 cup butter
Salt & pepper
1/3 cup parmesan cheese, grated
Mozzarella cheese, grated
optional: 3-5 pieces bacon or sausage,  cooked & chopped

Preheat oven to 350 F. Place noodles on the stove to boil. Slice zucchini (1/4" thick slices) and microwave for 5-8 minutes, or until tender when pricked with a fork.
In a saucepan on medium heat, whisk milk, flour, and butter together. Stir until it begins to thicken. Remove from heat and add parmesan and bacon or sausage, if desired. Return to stove and stir until heated through.
Drain noodles.
In 9x13 baking dish layer zucchini, noodles, and sauce. Repeat one or two more times. Top with grated mozzarella.
Bake at 350 F for 25-35 minutes, or until cheese is golden and sauce is bubbly.
If time is short, substitute macaroni or rigatoni noodles for the lasagna noodles. Serve directly from stove without baking in oven, topping noodles with zucchini and then sauce.

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