Italian Flag Lasagna easy does it Grate your parmesan in a food processor fitted with a grating disk. nice for kids and family freat Great elegant Hotel Restaurant Recipe

Ingredients 

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

Method 

1.Preheat the oven to 375°. In a small saucepan, melt the butter over medium-low heat. Whisk in the flour until smooth. 

2.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. 

4.Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets. 

5.Repeat the layering, gently pressing down each layer. Finish with a layer each of tomato puree, basil, zucchini and cream sauce. 

6.Top with the Parmesan. Bake until golden and bubbly, about 30 minutes. Let sit for about 5 minutes before cutting into squares.