White Lasagna with Zucchini & Pecans

White Lasagna with Zucchini & Pecans

Serves 8
Cook Time 1.5 Hours
Prep Time 30 Minutes

1 pound lasagna noodles
2 1/2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon freshly grated nutmeg
pinch cayenne
1 1/2 cups finely grated parmesan, divided
1 1/2 cups toasted pecans
1 cup basil leaves
1/2 cup mint leaves
1/4 cup parsley leaves
2 cloves garlic, peeled and smashed
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
2 1/4 cups ricotta
1 egg
3 medium zucchini
1 1/2 teaspoons coarse kosher salt, or to taste
Freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Transfer to a baking sheet sprayed with nonstick cooking spray or with a drizzle of olive oil to prevent sticking.
Make the bechamel: Warm the milk in a small saucepan or in the microwave. In a medium pot, melt butter over medium heat, then stir in flour. Cook for 2 minutes until flour is incorporated and begins to turn a light golden color. Stir in warm milk, whisking constantly to prevent clumps. Bring to a simmer, then reduce heat to low. Whisk in nutmeg, cayenne, and 1 teaspoon salt. Simmer for 10 minutes, then remove from heat and stir in 1/2 cup parmesan. Let cool to room temperature.
In the bowl of a food processor fitted with the metal blade, combine pecans, basil, parsley, mint, garlic, lemon zest, and red pepper flakes. Pulse until finely chopped but not pureed, about 8-10 times. Set aside.
In a medium bowl, stir together ricotta, egg and 1/2 cup of the parmesan. Season with 1/2 teaspoon salt and pepper and set aside.
Using a mandolin or a sharp knife, carefully slice the zucchini crosswise into very thin rounds (about 1/8-inch). You should have about 4 cups.
Preheat oven to 375˚F.
Assemble the lasagna: Cover the bottom of a 9x13 baking dish with half of the bechamel sauce. Top with a layer of noodles and spread about 1/3 cup ricotta mixture over the noodles. Cover with a thin layer of sliced zucchini, then sprinkle with pecan-herb mixture (about 1/3 cup). Repeat layering without the bechamel, starting with noodles and ending with pecans. Add a final layer of noodles, top with remaining bechamel, then zucchini, pecan-herb mixture, and finally 1/2 cup grated parmesan.
Cover with foil and bake in the preheated oven for 30 minutes, then remove foil and cook until bubbly and browned, about 20-30 minutes longer.