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Italian Flag Lasagna

December 2006
Italian Flag Lasagna

by 22 people

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Makes: 4 servings

Prep: 20 mins

Cook: 30 mins

  • 4 tablespoons butter
  • 6 tablespoons flour
  • 2 cups milk
  • Salt
  • Ground nutmeg
  • 1 28 ounce can  tomato puree
  • 12 no-boil lasagna sheets
  • 1 cup fresh basil leaves
  • 3 zucchini, thinly sliced lengthwise
  • 1 18 ounce bag  shredded mozzarella cheese
  • 1 15 ounce container  ricotta cheese
  • 2 cups freshly grated Parmesan cheese
  1. Preheat the oven to 375 degrees . 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.
  • Brancaia Tre Rosso di Toscana 2004 (Italy)
Tip Easy does it
  • Grate your parmesan in a food processor fitted with a grating disk.