Ingredients:
1 pound of ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon beef bouillon granules
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
White Sauce:
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups 2% milk
1-1/4 cups shredded mozzarella cheese, divided
10 to 12 uncooked lasagna noodles
Method:
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In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.
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Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Remove from the heat and stir in half of the cheese; set aside.
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Pour half of the meat sauce into an ungreased 13x9-inch baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese.
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Cover and bake at 400° for 40 minutes or until bubbly and noodles are tender.
