Zucchini Lasagna

This lasagna includes a basic French white sauce known as béchamel, which is made by stirring milk into a butter-flour mixture, or roux.
Ingredients:
Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
4 lb. tomatoes, peeled, seeded and coarsely chopped
1 lb. mozzarella cheese, shredded
Directions:
Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12. Williams-Sonoma Kitchen.

Spaghetti with Mussels with Tomatoes and Basil

Briny mussels, sweet tomatoes and pungent basil make a perfect accent for pasta.

Ingredients:
Coarse kosher salt, to taste
6 oz. spaghetti, preferably multigrain
2 Tbs. olive oil
1 large shallot, minced
1/8 to 1/4 tsp. red pepper flakes
1 lb. mussels
1/3 cup dry white wine
1 tsp. grated lemon zest
3/4 lb. cherry tomatoes, halved
1/2 cup slivered fresh basil
1 Tbs. extra-virgin olive oil
Freshly ground black pepper, to taste
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente, about 11 minutes.

Meanwhile, in a large, heavy fry pan over medium-high heat, warm the olive oil. Add the shallot and red pepper flakes and sauté until the shallot is almost tender, about 2 minutes. Add the mussels, wine and lemon zest. Cover the pan and cook until the mussel shells begin to open, about 4 minutes. Add the tomatoes and cook, stirring frequently, until they start to soften, about 2 minutes. Discard any mussels that do not open.

Drain the pasta and transfer to a warmed large shallow bowl. Pour the mussels and sauce over the pasta. Add the basil and the extra-virgin olive oil and toss to coat the pasta. Season with salt and black pepper and serve immediately. Serves 2.

Quick Tips: The sauce takes such little time to prepare that it can be made while the pasta cooks. The mussel mixture would be equally delicious served in shallow bowls accompanied by crusty bread, rather than over pasta, to soak up the juices. For an extra-special touch, brush the bread with olive oil and then grill or broil until golden and crunchy on the edges. Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).