Zucchini and Pesto Lasagna

1. Prepare the Zucchini

Start by heating a drizzle of olive oil in a large skillet over medium heat. Add the sliced garlic and let it sizzle until aromatic, but not browned. Introduce the zucchini slices, spreading them in an even layer. Season lightly with kosher salt and a pinch of red-pepper flakes for a hint of heat. Stir occasionally and cook until the zucchini is tender and begins to caramelize, about 20-25 minutes.

2. Prepare the Noodles

While the zucchini is cooking, place the lasagna noodles in a large bowl or a 9-by-13-inch baking dish. Cover them with hot tap water and let them soak until they're pliable, about 10-15 minutes.

3. Make the Sauce

In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and stir for a minute until fragrant. Sprinkle in the flour, whisking continuously for about a minute to form a roux. Gradually pour in the milk, whisking to prevent lumps. Continue to cook until the sauce thickens and coats the back of a spoon, about 3-4 minutes. Season with salt and black pepper, then stir in the ricotta until smooth.

4. Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a 9-by-13-inch baking dish, begin layering: start with a thin layer of the ricotta sauce at the bottom, followed by a layer of soaked noodles. Spread a portion of the cooked zucchini over the noodles, then dollop with pesto and sprinkle with Parmesan. Repeat these layers until all ingredients are used, finishing with a generous sprinkle of Parmesan on top.

5. Bake the Lasagna

Cover the baking dish with aluminum foil and place it on a baking tray to catch any drips. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for a few minutes before serving, allowing the layers to settle and making it easier to slice.