Green Lasagna

Ingredients

• For Maria Rosa’s sauce:
• 2 Tbs. butter
• 4 Tbs. (2 fl. oz./60 ml) olive oil
• 2 carrots, diced
• 2 small celery stalks, diced
• 1/2 large onion, diced
• 2 garlic cloves, chopped
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 1/4 lb. (1 kg) canned whole plum tomatoes
• Salt and freshly ground pepper
• For the béchamel sauce:
• 1/3 cup (3 oz./85 g) butter
• 1 3/4 oz. (50 g) all-purpose flour
• 1 1/4 pints (22 fl. oz./700 ml) milk, warmed
• Salt and freshly ground pepper
• 1/4 tsp. ground nutmeg
• For the lasagna:
• 7 standard lasagna sheets, cooked al dente, chilled in cold water and drained on kitchen towels
• 3 oz. (85 g) finely grated Parmesan cheese
• 5 green lasagna sheets, cooked al dente, chilled in cold water and drained on kitchen towels

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