Directions

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  1. For the bechamel sauce, in a medium Dutch oven over medium heat, melt ¼ cup unsalted butter.
  2. Add ¼ cup unbleached white flour and whisk for 1 minute.
  3. Pour in 3 ½ cups milk and whisk until mixture has thickened. Season with ½ teaspoon kosher salt and ½ teaspoon ground white pepper. Reserve.
  4. For the ricotta, combine 15 ounces whole milk ricotta, 1 beaten egg, 2 teaspoons dried oregano and ½ cup grated parmesan in a medium bowl. Reserve.
  5. For the lasagna, cook 12 lasagna noodles in a large pot of salted water for 9 minutes.
  6. Drain lasagna noodles and run under cold water to stop them from cooking. Place the cooked noodles on a large baking sheet fitted with parchment. Reserve.
  7. Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli rabe and cook for 3 minutes.
  8. Place ice cubes in a large bowl of cold water and, using a slotted spoon, place the broccoli rabe in the cold water to stop cooking. Drain on paper towels, and roughly chop. Toss with 2 tablespoons olive oil, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon red pepper flakes and reserve.
  9. Just before assembling, turn the bechamel sauce back to medium heat. When the sauce is hot, whisk in ½ cup shredded parmesan 2 tablespoons diced shallots. Remove from heat when the parmesan is fully melted.
  10. Preheat oven to 400 degrees.
  11. In a 9×13 pan, pour ½ cup of the bechamel. Top with three cooked noodles, followed by 1/3 of the zucchini, onion, and broccoli rabe. Top with ¼ of the mozzarella, and drizzle with a couple of tablespoons of bechamel.
  12. Repeat the process two more times, and top with three pieces of lasagna. Coat with remaining bechamel, and mozzarella.
  13. Bake uncovered for 30 minutes, or until the cheese is browned. Let rest for 15 minutes before cutting and enjoy!