1½ Ib zucchini
Salt

FOR THE BÉCHAMEL
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1½ cups whole milk, heated until steaming
¾ cup freshly grated Parmesan cheese
Salt and freshly ground pepper

FOR THE BOLOGNESE
1 tablespoon olive oil
½ yellow onion, finely chopped
1 large clove garlic, minced
1 Ib ground turkey, preferably dark meat
1 can (14½ oz) diced tomatoes with their juice
3 cups tomato or marinara sauce
1/2 teaspoon dried basil

Olive oil for the pan
About 6 oz no-boil lasagna noodles
1½ cups shredded part-skim mozzarella cheese

Trim off the ends of each zucchini. Holding a zucchini flat on a work surface, run a vegetable peeler (preferably a serrated one designed for soft vegetables) down the length of the zucchini to peel off a thick strip. Continue to peel strips from the zucchini, stopping to rotate the zucchini 180 degrees when you reach its seedy center. Repeat with the remaining zucchini. Discard the center seedy portions or reserve for another use. Set the zucchini "noodles" in a colander, sprinkle lightly with salt, and set aside while you make the béchamel and Bolognese.

In a small saucepan over low heat, melt the butter. Add the flour and cook, stirring constantly, with a wooden spoon until a thick, smooth paste forms, about 3 minutes. Do not allow to brown. Pour in a little of the hot milk and, using a whisk, stir to loosen the paste a bit. Then slowly pour in the remaining milk while whisking constantly to prevent lumps from forming. Increase the heat to medium-low and cook, stirring often, until slightly thickened, about 5 minutes. Add the Parmesan and stir until melted. Season to taste with salt and pepper. Remove from the heat and set aside.

To make the Bolognese, in a frying pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 7 minute longer. Add the turkey and cook, breaking up the turkey with a wooden spoon, until cooked through, 5-8 minutes. Carefully pour off the fat or spoon it from the pan. Stir in the tomatoes and their juice and cook, stirring often, for 2 minutes. Add the tomato sauce and basil, mix well, and bring to a simmer. Cook, stirring often, until the flavors have melded, about 5 minutes. Remove from the heat and set aside.

Position a rack in the lower third of the oven and preheat the oven to 375°F. Lightly oil a 9 x 13-inch baking dish. Remove the zucchini from the colander and blot dry with paper towels. To assemble the lasagna, spread a thin layer of the Bolognese sauce over the bottom of the dish. Top the sauce with half of the lasagna noodles in a single layer (break them to fit if needed), followed by half of the remaining Bolognese, half of the zucchini, and half of the béchamel. Repeat the layers, using the remaining noodles, Bolognese, zucchini, and béchamel. Sprinkle the final layer of béchamel evenly with the mozzarella.

Bake until the noodles and zucchini are tender, the sauce is bubbling, and the mozzarella is golden brown, about 45 minutes. Remove from the oven, let cool for about 5 minutes, then cut into squares and serve hot.

Makes 10-12 servings

Photo: Erin Scott