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Italian Flag Lasagna


  • 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


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.