Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 2 cloves garlic
- finely chopped or grated
- 2 tablespoons flour
- 2 cups milk
- A few grates fresh nutmeg
- Salt and freshly ground black pepper
- 1 box oven-ready lasagna noodles
- 1 cup shredded mozzarella cheese
- Half a bunch (about 30 leaves) basil
- chopped
- 4 Roma tomatoes
- thinly sliced
Instruction
- Preheat oven to 375F
- Place a large saucepot over medium-heat and melt the butter
- Add garlic to pan and cook until aromatic, about 1 minute
- Sprinkle the flour over the butter and garlic, and cook for about 1 minute
- Whisk the milk into the butter-flour mixture and bring up to a bubble
- Add the nutmeg, season with salt and ground black pepper, and simmer until thickened, 3-4 minutes
- Assemble the lasagna by ladling a small amount (about 1/4 cup, just eyeball it) of the sauce into the bottom of a 9x13" baking dish and laying 3 lasagna noodles over the sauce
- Top the noodles with a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and a third of the shredded cheese
- Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded cheese
- Cover the pan with aluminum foil and bake the lasagna for 30 minutes
- Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly
- When ready to serve, top with remaining chopped basil leaves
