Recipe(tried): Lasagna Fresca

I haven't made this recipe since I had a second child, as it takes a few hours to prepare, but I came across it and thought I would share it with you all. It is wonderful in the summer, and you can make it ahead of time if you are entertaining. I think I got the original recipe from Bon Appetit, and have modified it only slightly. The original recipe had a homemade tomato sauce, but I found that wasn't necessary and just that much more work, so I substituted two jars of pasta sauce (I think I used Barilla tomato-basil last time). Hope some of you make the time to try it--it's fantastic. I served with a simple Caesar salad and bruschetta.

NOTE: YOU WILL NEED A PAELLA PAN FOR THIS--I GOT MINE AT WILLIAMS-SONOMA.

LASAGNA FRESCA

5 green zucchini squash
5 yellow zucchini squash
5 lbs. fresh spinach (yes, FIVE LBS!)
pepper
nutmeg
1 clove garlic, whole
4-1/2 T. butter
4 T. olive oil
2 cloves garlic, crushed
4 T. olive oil
1 clove garlic, crushed
pinch of fresh thyme
2 lbs. lasagna noodles, cooked
2 jars tomato pasta sauce
1-1/2 lbs. mozzarella
1/2 c. fresh parmesan
1 T. minced fresh basil
Bechamel sauce (recipe follows)Bechamel sauce:
1-1/2 sticks unsalted butter
9 T. flour
2 T. grated onion
6 c. milk, scalded
1 t. salt
white pepper to taste
1/2 lb. Gorgonzola cheese

To prepare sauce: melt butter in pan and add flour. Stir until it bubbles. Add onion and cook a few minutes. Whisk in hot milk and increase heat to boil 2 minutes. Cool 15 minutes and then add Gorgonzola. Can be made several days ahead of time--be sure to refrigerate with plastic wrap set directly on top of sauce.

To prepare lasagna:

Cut green and yellow zucchini into 1/4" strips LENGTHWISE. Sprinkle with salt and let drain on paper towels 1-1/2 hours. Pat dry. Cook zucchini in the 4 T. olive oil in large skilled about one minute per side. Transfer to baking sheet and sprinkle with 1 clove garlic, thyme, salt, and pepper.

Cook spinach in Dutch oven until just wilted. Drain on paper towels. Pat dry. Season with salt, pepper, nutmeg. Place garlic clove on fork. Melt 1 T. butter with 1 T. olive oil. Add 1/4 of the spinach and stir with the fork about 1 minute. Repeat with the remaining spinach, oil, and butter. Add 2 cloves garlic and stir 2 minutes.

YOU ARE NOW READY TO ASSEMBLE THIS CREATION:

Brush paella pan with olive oil. Spread 1/4 c. tomato sauce in pan. Line pan with 8 noodles in "spoke" fashion, with ends touching in center (noodles will hang off edge of pan--that is good--you will fold them over).

Then layer:
1/4 c. tomato sauce
1/2 of the green zucchini
1/3 of the mozzarella
1/4 c. tomato sauce

Line with more noodles--this time just place the noodles the "regular way" over the tomato sauce, not "spoke fashion". Then:
1/2 c. bechamel sauce
1/3 of the spinach
1/2 c. bechamel sauce
1/2 of yellow zucchini
1/4 c. tomato sauce
1/3 of the mozzarella

Line with more noodles, then:
1/2 c. bechamel sauce
1/3 of spinach
1/2 c. bechamel sauce

Line with more noodles, then:
Remaining yellow zucchini
1/4 c. tomato sauce
Remaining mozzarella

Line with more noodles, then:
1/2 c. bechamel sauce
Remaining green zucchini
1/4 c. tomato sauce

Line with more noodles, then:
1/4 c. bechamel sauce
Remaining spinach

Fold pasta overhanging sides toward the middle. Spread 2-1/2 c. bechamel sauce over it. Sprinkle with pasta.

Bake at 350 for 45 minutes (sit down and rest!)
Let stand 15 minutes before serving.

Warm remaining tomato sauce and basil. Serve over each slice of lasagna.