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Lasagna with White Sauce
| 1 ¼ lbs. ground beef |
White Sauce: |
| 1 medium onion, chopped |
2 Tbsp. butter |
| 1 can (28 oz.) tomatoes w/ |
3 Tbsp. all-purpose flour |
| liquid, cut up |
½ tsp. salt |
| 1 can (6 oz.) tomato paste |
¼ tsp. black pepper |
| 1 beef bouillon cube |
2 cups milk |
| 1 ½ tsp. Italian seasoning |
1 ¼ cups shredded mozzerella, |
| 1 tsp. salt & ½ tsp. blk. pepper |
divided |
| ¼ tsp. cayenne pepper |
8 to 10 uncooked lasagna |
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noodles |
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In a large saucepan, cook beef and onion until beef is browned and onion is tender. Add tomatoes, tomato paste, bouillon 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 gradually; bring to a boil, stirring constantly. Reduce heat and cook until slightly thickened. Remove from heat and stir in half of the cheese; set aside.
Pour half of the meat sauce into an ungreased 13x9x2” baking dish. Cover with half of the lasagna noodles. Repeat layers. Pour white sauce over noodles on top. Sprinkle with remaining cheese. Cover with foil and bake at 400 degrees for 40 minutes.
Remove foil carefully and let stand a few minutes before cutting.
Serves 8.
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