MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lasagna With Bechamel
Categories: Pasta, Beef, Vegetables, Herbs, Sauces
Yield: 12 Servings
12 Uncooked lasagna noodles
1 1/2 lb Ground beef
1 lg Onion; chopped
14 1/2 oz Can diced tomatoes;
- undrained
15 oz Can tomato sauce
2 tb Tomato paste
1 1/2 ts Italian seasoning
1/2 ts Salt
1/2 ts Pepper
MMMMM-----------------------BECHAMEL SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c A-P flour
1 ts Salt
1/4 ts Pepper
2 1/2 c Milk
MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
2 c Mozzarella cheese; shredded
Fresh parsley; minced (optional)
Set oven @ 350 F/175 C.
Cook noodles according to package directions for al dente; drain.
In a Dutch oven, cook beef and onion over medium heat until meat is
no longer pink, breaking beef into crumbles; drain. Stir in
tomatoes, tomato sauce, tomato paste, and seasonings. Bring to a
boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Meanwhile, melt butter in a large saucepan; stir in flour, salt, and
pepper until blended. Gradually whisk in milk. Bring to a boil;
cook and stir until thickened, about 1 minute. Remove from the heat.
Arrange 3 cooked noodles in a single layer in a greased 13x9"
baking dish. Top with 1/4th each of the meat sauce and bechamel
sauce. Repeat layers 3 times. Sprinkle with cheese.
Bake, uncovered, until bubbly and cheese is lightly browned, 50 to
55 minutes. Let stand 10 minutes before cutting. If desired,
sprinkle with parsley.
Taste of Home Test Kitchen
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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