Italian Flag Lasagna

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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Nutrient	Quantity
Total fats	55.4572 g
Protein	108.0407 g
Carbohydrates	225.3593 g
Energy	1767.825 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8082 g
Water	1205.6537 g
Aspartic acid	4.4376 g
Calcium, Ca	2244.255 mg
Fiber, total dietary	22.983 g
Carotene, beta	2570.28 g
Niacin	18.127 mg
Vitamin A, RAE	512.25 g
Arginine	2.6305 g
Riboflavin	1.8926 mg
Fatty acids, total saturated 20:1	0.1618 g
Glutamic acid	11.993 g
Sodium, Na	2325.39 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2696 g
Total lipid (fat)	55.4572 g
Manganese, Mn	3.0586 mg
Fructose	19.5636 g
Proline	2.4941 g
Fatty acids, total saturated 16:0	9.1141 g
Fatty acids, total saturated 8:0	0.4556 g
Choline, total	242.5325 mg
Sugars, total	66.8177 g
Serine	2.0507 g
Fatty acids, total saturated 10:0	0.5676 g
Fatty acids, total saturated 18:0	4.0381 g
Vitamin B-6	1.766 mg
Selenium, Se	102.1358 g
Ash	27.7391 g
Vitamin D	9.76 IU
Menaquinone-4	4.88 g
Fatty acids, total saturated 18:1 undifferentiated	17.2331 g
Pantothenic acid	6.4598 mg
Phenylalanine	1.8608 g
Copper, Cu	3.5929 mg
Betaine	4.572 mg
Thiamin	1.3755 mg
Retinol	282 g
Methionine	0.93 g
Iron, Fe	24.7521 mg
Carbohydrate, by difference	225.3593 g
Phosphorus, P	2398.675 mg
Folate, total	222.59 g
Tocopherol, gamma	1.9728 mg
Fatty acids, total saturated 4:0	0.6252 g
Lycopene	178817.88 g
Alanine	1.7518 g
Cholesterol	80.8 mg
Valine	2.1204 g
Fatty acids, total saturated 18:2 undifferentiated	14.0391 g
Glycine	1.4487 g
Glucose (dextrose)	20.139 g
Fatty acids, total saturated 14:0	2.3293 g
Zinc, Zn	13.0967 mg
Isoleucine	1.6867 g
Fatty acids, total saturated 12:0	0.6008 g
Fatty acids, total polyunsaturated	14.8599 g
Leucine	2.9972 g
Vitamin A, IU	5426.26 IU
Folate, DFE	222.59 g
Tryptophan	0.5702 g
Vitamin C, total ascorbic acid	98.385 mg
Fatty acids, total saturated 6:0	0.5196 g
Lactose	24.644 g
Tyrosine	1.6062 g
Vitamin B-12	3.956 g
Vitamin K (phylloquinone)	30.052 g
Fatty acids, total saturated	18.6049 g
Histidine	1.0913 g
Fatty acids, total monounsaturated	17.6793 g
Threonine	1.5476 g
Folate, food	222.59 g
Vitamin D (D2 + D3)	0.488 g
Vitamin D3 (cholecalciferol)	0.488 g
Vitamin E (alpha-tocopherol)	16.6642 mg
Magnesium, Mg	391.0875 mg
Lysine	2.1979 g
Potassium, K	5657.64 mg
Cystine	0.4639 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	2 cups	297.68	23.3264	15.9576
Salt	0	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Mozzarella cheese	1 bag	0	0	0
Ricotta cheese	1 container	0	0	0
Parmesan cheese	2 cups	592	64	8
Zucchini	3	6.93	1.0263	0.132
Tomato Puree	1 can	312.36	73.8156	1.7262
Nutmeg	0	0	0	0
flour	6 tablespoons	216.855	47.477	0.8414
basil leaf	1 cup	0	0	0
no boil lasagna noodle	12 sheets	0	0	0