Directions:
- Preheat the oven to 375°.
- 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-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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 575.9 Kcal (2411 kJ) | ||
| Calories from fat | 268.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.87g | 46% | |
|---|---|---|---|
| Cholesterol | 81.87mg | 27% | |
| Sodium | 1191.62mg | 50% | |
| Potassium | 386.17mg | 8% | |
| Total Carbs | 47.67g | 16% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 28.21g | 56% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 845.4mg | 85% | |
| Amount Per 100 g | |||
| Calories | 59.71 Kcal (250 kJ) | ||
| Calories from fat | 27.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 46% | |
|---|---|---|---|
| Cholesterol | 8.49mg | 27% | |
| Sodium | 123.56mg | 50% | |
| Potassium | 40.04mg | 8% | |
| Total Carbs | 4.94g | 16% | |
| Sugars | 0.73g | 28% | |
| Dietary Fiber | 0.21g | 8% | |
| Protein | 2.93g | 56% | |
| Vitamin C | 0.5mg | 8% | |
| Iron | 0.2mg | 9% | |
| Calcium | 87.7mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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