Italian Flag Lasagna

• 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) bagshredded mozzarella cheese
• 1 (15 ounce) container ricotta cheese
• 2 cups freshly grated parmesan cheese

1. Preheat the oven to 375.
2. In a small saucepan, melt the butter over medium-low heat.
3. Whisk in the flour until smooth.
4. Slowly add the milk and cook, whisking continuously, until thickened, about 8 minutes.
5. Season the cream sauce with salt and nutmeg.
6. Coat the bottom of a 9-by-13-inch baking dish with 1 cup tomato puree and cover with 4 lasagna sheets.
7. Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets.
8. Repeat the layering, gently pressing down each layer.
9. Finish with a layer each of tomato puree, basil, zucchini and cream sauce.
10. Top with the Parmesan.
11. Bake until golden and bubbly, about 30 minutes.
12. Let sit for about 5 minutes before cutting into squares.

butter, flour, milk, salt, ground nutmeg, tomato puree, noodles, fresh basil leaf, zucchini, mozzarella cheese, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/italian-flag-lasagna-341104 (may not work)