Lasagna With White Sauce Recipe #376258
A basic recipe for lasagna where you can add any number of veggies or extras. I found this recipe on the foodgeeks.com website. 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).
1½ hours | 45 min prep
SERVES 6
- 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 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
- Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
- Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
- Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
- Meanwhile, melt butter in a medium saucepan.
- Stir in flour and the second amounts of salt and pepper.
- Gradually add milk. Stir continuously with a whisk.
- Bring the milk to a boil.
- Reduce heat and cook for 1 minute.
- Remove from heat and stir in half the cheese. Set aside.
- Pour 1/2 the meat sauce into a 13"x9"x2" baking dish.
- Cover with 1/2 the noodles.
- Cover with remaining meat sauce.
- Cover with remaining noodles.
- Pour the white sauce over the noodles.
- Sprinkle with remaining cheese.
- Cover and bake for 40 minutes at 400F or until noodles are cooked.
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5 stars