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Italian Flag Lasagna

Submitted by: Admin on 2007-09-20
Italian Flag Lasagna 6080 views
2.74 avg rating
922 votes
 
 
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Traditional Italian Flag Lasagna


Ingredients

4 tablespoons of butter
6 tablespoons of flour
2 cups of milk
Ground nutmeg
Salt
One 28-ounce/794g can tomato puree
12 no-boil lasagna sheets
1 cup fresh basil leaves
3 zucchini, thinly sliced lengthwise
One 18-ounce/510g bag shredded mozzarella cheese
One 15-ounce/425g container ricotta cheese
2 cups freshly grated Parmesan cheese

Directions

1. Preheat the oven to 380F/193C. 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.

Time to prepare

Prep Time: 20 min, Cook Time: 30 min
 

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