Italian Flag Lasagna

Submitted by Redsie

"From Rachel Ray"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 59.16 ml butter
• 88.74 ml flour
• 473.18 ml milk
• salt
• ground nutmeg
• 793.78 g can tomato puree
• 12 sheet no-boil lasagna noodles
• 236.59 ml fresh basil leaf
• 3 zucchini, thinly sliced lengthwise
• 510.29 g bag shredded mozzarella cheese
• 425.24 g container ricotta cheese
• 473.18 ml freshly grated parmesan cheese

directions

1. Preheat the oven to 375°.
2. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. Slowly add the milk and cook, whisking continuously, until thickened, about 8 minutes. Season the cream sauce with salt and nutmeg.
3. Coat the bottom of a 9-by-13-inch baking dish with 1 cup tomato puree and cover 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 Parmesan.
4. Bake until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before cutting into squares.