Italian Flag Lasagna Every Day with Rachael Ray test kitchen   From Every Day with Rachael Ray December-January 2007 FOUR SERVINGS (PLUS LEFTOVERS) Prep Time: 20 min Cook Time: 30 min 4 tablespoons butter 6 tablespoons flour 2 cups milk Salt Ground nutmeg One 28-ounce can tomato puree 12 no-boil lasagna sheets 1 cup fresh basil leaves 3 zucchini, thinly sliced lengthwise One 18-ounce bag shredded mozzarella cheese One 15-ounce container ricotta cheese 2 cups freshly grated Parmesan cheese 1. Preheat the oven to 375°. 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. 2. 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. Bake until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before cutting into squares.

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