Ingredients
| 1 lb. | ground beef | | 1 | lg. onion, chopped | | 1 can (14-1/2 oz.) | tomatoes, cubed | | 2 tbsp. | tomato paste | | 1 | beef bouillon cube | | 1-1/2 tsp. | Italian seasoning | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1/4 tsp. | ground red or | | cayenne pepper |
White Sauce
| 2 tbsp. | butter or | | margarine | | 3 tbsp. | all-purpose flour | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 2 cups | milk | | 1-1/4 cup | shredded mozzarella cheese | | 10 | uncooked lasagna noodles |
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Instructions
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. 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; stirin flour, salt and pepper. Add milk gradually; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat andstir 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. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400°F for 40 minutes or until noodles are done.
Author's Comments
I'm an old-fashioned country cook and love preparing recipes like this one that uses stapels 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.
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