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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A basic recipe for lasagna where you can add any number of veggies or extras. The noodles do not need to be pre-cooked. I normally layer the white sauce in the middle and on top and fry up mushrooms and peppers with the ground beef (which differs slightly from the recipe below). Ingredients:
1 lb ground beef |
1 large onion, chopped |
1 (14 1/2 ounce) can tomatoes, cubed or diced |
2 tablespoons tomato paste |
1 beef bouillon cube |
1 1/2 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons butter or 2 tablespoons margarine |
3 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups milk |
1 1/4 cups mozzarella cheese, shredded |
10 lasagna noodles, uncooked |
Directions:
1. Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
2. Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
3. Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
4. Meanwhile, melt butter in a medium saucepan.
5. Stir in flour and the second amounts of salt and pepper.
6. Gradually add milk. Stir continuously with a whisk.
7. Bring the milk to a boil.
8. Reduce heat and cook for 1 minute.
9. Remove from heat and stir in half the cheese. Set aside.
10. Pour 1/2 the meat sauce into a 13 x9 x2 baking dish.
11. Cover with 1/2 the noodles.
12. Cover with remaining meat sauce.
13. Cover with remaining noodles.
14. Pour the white sauce over the noodles.
15. Sprinkle with remaining cheese.
16. Cover and bake for 40 minutes at 400F or until noodles are cooked.
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