Ingredients
4 tablespoons butter
6 tablespoons flour
2 cups milk
Salt
Ground nutmeg
1 can tomato puree (28 ounces)
12 no-boil lasagna sheets
1 cup fresh basil leaves
3 zucchini, thinly sliced lengthwise
1 bag shredded mozzarella cheese (18 ounces)
1 container ricotta cheese (15 ounces)
2 cups freshly grated Parmesan cheese
Directions
Pre-heat the oven to 375°F. 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. Coat the bottom of a 9-inch x 13-inch baking dish with 1 cup tomato puree and cover with four 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.
