Cook lasagna noodles in boiling, salted water until "al dente" (still firm
to the bite). Drain and keep in cold water until ready to use.
Saute ground beef, onion and garlic in olive oil until meat is no longer
pink. Drain excess fat. Add remaining ingredients (up to Bechamel) and
cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
Preheat oven to 400-degrees F.
Prepare the Bechamel: Melt butter, add flour and cook, stirring with a
whisk, for one minute. Slowly add milk and chicken broth and bring to a
boil, stirring constantly. Taste and add chicken bouillon cube if needed.
Add salt. Continue cooking until thickened.
Prepare the Ricotta Filling: Beat egg in a bowl. Add remaining filling
ingredients and stir well with a fork.
Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as
follows. Layer 1/3 of the meat sauce, then half of the noodles, then half
of remaining meat sauce, 1/2 cup of the Bechamel, 1/2 cup Parmesan cheese,
half of the mozzarella, half of the tileme (or mozzarella), and half of
the ricotta filling. Repeat once. Dot with butter. If desired, the
lasagne may be covered and refrigerated.
Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.
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NOTES : This rich lasagne is from Sandy Frei. It freezes well.
