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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I'm an old-fashioned country cook and love preparing recipes like this one that uses staples I normally keep on hand. Unlike most lasagnas, this one doesn't call for precooking the noodles. It's so simple my children sometimes make it after school and have it ready when I get home from work. -Angie Price, Bradford, Tennessee Ingredients:
1 pound ground beef |
1 large onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons tomato paste |
1 teaspoon beef bouillon granules |
1-1/2 teaspoons italian seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
white sauce: |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups 2% milk |
1-1/4 cups shredded mozzarella cheese, divided |
10 to 12 uncooked lasagna noodles |
Directions:
1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.
2. Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in half of the cheese; set aside.
3. Pour half of the meat sauce into an ungreased 13-in. x 9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese.
4. Cover and bake at 400° for 40 minutes or until bubbly and noodles are tender. Yield: 10-12 servings.
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