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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachel Ray 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.
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