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Italian Flag Lasagna




Source of Recipe


Everyday With Rachael Ray






List of Ingredients



• 4 T butter
  
• 6 T flour
  
• 2 cups milk
  
• salt
  
• ground nutmeg
  
• one 28-oz can tomato puree
  
• 12 no-boil lasagna sheets
  
• 1 cup fresh basil leaves
  
• 3 zucchini, thinly sliced lengthwise
  
• one 8-oz bag shredded mozzarella cheese
  
• one 15-oz container ricotta cheese
  
• 2 cups freshly grated Parmesan cheese
  






Instructions



1. Preheat the oven to 375.
   
2. In a small saucepan, melt the butter over medium-low heat.
   
3. Whisk in the flour until smooth.
   
4. Slowly add the milk and cook, whisking continuously, until thickened, about 8 minutes. Season the cream sauce with salt and nutmeg.
   
5. Coat the bottom of a 9-by-13-inch baking dish with 1 cup tomato puree and over with 4 lasagna sheets. Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets. Repeat the layering, gently pressing down each layer. Finish with a layer each of tomato puree, basil, zucchini and cream sauce. Top with the Paremsan.
   
6. Bake until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before cutting into squres.
   






Final Comments


4 servings (plus leftovers)