Layered Zucchini Ragu Bake Recipe

Ingredients

• 3 lb small zucchini (about 9), cut lengthwise in half
• 2 1/2 teaspoons salt
• 2 large baking potatoes (about 2 lb)
• 1 1/2 lb lean (at least 80%) ground beef
• 2 large onions, chopped (2 cups)
• 1/4 cup dry red wine or beef broth
• 1 cup crushed tomatoes (from 28-oz can), undrained
• 2 tablespoons tomato paste
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons butter or margarine
• 6 tablespoons Gold Medal™ all-purpose flour
• 3 cups milk
• 2 teaspoons chopped fresh rosemary leaves
• 4 cloves garlic, finely chopped
• 2 cups shredded Parmesan cheese (8 oz)