Caprese Lasagna

First things 1st I just realized that in the title were I was putting the date the actual blog was putting the date above it. And it was a clicky link and should have the recipe title in there. Have you ever looked at something so many times and never noticed? I feel kind of silly it took me this long. Did everyone else notice that and not say anything? Do I have toilet paper stuck to my foot? Spinach in my teeth--gee thanks :)
Next
How cute are these 2? Like mother like kids....and yes Jackson cooks with no pants on...like mother like...just kidding!

And finally the actual reason you read this crazy blog

Caprese Lasagna
borrowed from Lauren's Kitchen borrowed from that corn nut Racheal Ray
Ingredients
2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons flour
1 cup milk
1 cup chicken stock
A few grates of fresh nutmeg
Salt and freshly ground black pepper
1 box oven-ready lasagna noodles
4 Roma tomatoes, thinly sliced
Half a bunch basil, chopped (about 30 leaves)
1 cup shredded mozzarella cheese--I used double this cheese easily

Preparation
Pre-heat the oven to 375ºF.
Place a large saucepot over medium-heat and melt the butter.
Add the garlic to the 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 and chicken stock into the butter-flour mixture and bring up to a bubble.
Add the nutmeg, season with salt and freshly 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 9-inch x 13-inch baking dish and laying three lasagna noodles over the sauce.
Top the noodles with about a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and about 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 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 the remaining chopped basil leaves.

VERDICT
When Lauren posted this recipe on her blog she said, don't read the rest of this entry just go to the store, buy the ingredients and make this. So I did. I peaked at her comments and they were rave so I figured I best try this recipe. HOLY CRAP!! This is so good. I did mess it up a little bit. I made the sauce too thick (cooked it down too long) so there wasn't as much sauce as there needed to be so the top layer got a little burned and crunchy but it was still delicious. I cant believe how simple it was but how tasty. I am sad there are no leftovers. Next time I will double the sauce and add maybe 2 more layers to it. It was pretty thin when it was finished. You could easily add spinach & artichokes to this also. So now I am saying it, go to the store, but the ingredients and make this dish now! Or tomorrow or this week at least!