Lasagna with White Sauce
Taste of Home
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I'm an old-fashioned country cook and love preparing recipes like this one that uses staples 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.
-Angie Price, Bradford, Tennessee
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 40 min.
Ingredients:
- 1 pound ground beef
- 1 large onion, chopped
- 1 can (14-1/2 ounces) tomatoes with liquid, cut up
- 2 tablespoons tomato paste
- 1 beef bouillon cube
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red or cayenne pepper
- WHITE SAUCE:
- 2 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 1-1/4 cups shredded mozzarella cheese, divided
- 10 to 12 uncooked lasagna noodles
Directions:
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; stir in flour, salt and pepper. Add milk gradually; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13-in. x 9-in. 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° for 40 minutes or until noodles are done. Yield: 10-12 servings.