Saturday, October 18, 2008

Lasagna with White Sauce

• 1 lb. ground beef
• 1 large onion, chopped
• 1 can (14-1/2 oz.) tomatoes, cut up
• 2 Tbs. tomato paste
• 1 beef bouillon cube
• 1-1/2 tsp. dried Italian seasoning
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. ground red or cayenne pepper
• White Sauce:
• 2 Tbs. butter or margarine
• 3 Tbs. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups milk
• 1-1/4 cups shredded mozzarella cheese, divided
• 10 to 12 uncooked lasagna noodles
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes and their liquid, tomato paste, bouillon cube, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in a medium saucepan; stir in flour, salt and pepper. Add milk; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from heat and stir in about half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13x9x2-inch baking dish. Cover with half of the uncooked lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover with foil and bake at 400 degrees for 40 minutes or until noodles are tender.

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