From Shari and Dick Parsons
Serves 8. Don’t skimp on cheese, garlic or tomatoes.
9 whole grain lasagna noodles
4 tablespoons butter
3 to 4 cloves garlic, chopped
4 tablespoons flour
4 cups milk
A few dashes of nutmeg
Salt and freshly grated pepper
3 cups shredded cheese, mozzarella, and other Italian cheese
Lots of fresh basil, stems removed
6 to 7 Roma tomatoes, thinly sliced
Cook wheat lasagna noodles, cooking slightly less than directions recommend. Drain noodles and set aside.
Melt butter in saucepan, add garlic; sauté about a minute. Sprinkle flour over butter/garlic to make roux. Whisk milk into mixture, bring to a bubble, add seasonings, simmer until thickened somewhat.
Layer in ingredients in buttered 9- by-13-inch pan as follows: Spread ¼ of garlic white sauce in bottom of pan, put 3 whole noodles, then 1/3 of tomato slices, a layer of basil leaves, ¼ of sauce and 1 cup cheese. Repeat layers two more times, ending with cheese.
Bake at 375 degrees 30 to 45 minutes, 375 degrees, until cheese is melted and sauce bubbly. If it gets too brown, cover with foil as it bakes.