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