I am an alfredo-lover, so when I saw a recipe for Zucchini Alfredo Lasagna, I HAD to try it. I ended up combining a few recipes, making a few mistakes, and ultimately creating a new family favorite. My 11-year old pants like a dog with her tongue out when I tell her that we are having Zucchini Alfredo Lasagna for dinner!

Zucchini Alfredo Lasagna

2 medium zucchini (about 8 inches long)
6-9 lasagna noodles
2 cups milk
1/4 cup flour
1/4 cup butter
Salt & pepper
1/3 cup parmesan cheese, grated
Mozzarella cheese, grated
optional: 3-5 pieces bacon or sausage,  cooked & chopped

Preheat oven to 350 F. Place noodles on the stove to boil. Slice zucchini (1/4″ thick slices) and microwave for 5-8 minutes, or until tender when pricked with a fork.
In a saucepan on medium heat, whisk milk, flour, and butter together. Stir until it begins to thicken. Remove from heat and add parmesan and bacon or sausage, if desired. Return to stove and stir until heated through.
Drain noodles.
In 9×13 baking dish layer zucchini, noodles, and sauce. Repeat one or two more times. Top with grated mozzarella.
Bake at 350 F for 25-35 minutes, or until cheese is golden and sauce is bubbly.
If time is short, substitute macaroni or rigatoni noodles for the lasagna noodles. Serve directly from stove without baking in oven, topping noodles with zucchini and then sauce.