Italian Flag Lasagna

From Rachel Ray

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 6  tablespoons flour
• 2  cups milk
•  salt
•  ground nutmeg
• 1 (28 ounce) can tomato puree
• 12  sheets  no-boil lasagna noodles
• 1  cup fresh basil leaf
• 3  zucchini, thinly sliced lengthwise
• 1 (18 ounce) bag  shredded mozzarella cheese
• 1 (15 ounce) container ricotta cheese
• 2  cups  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.