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Lasagna with White Sauce

Lasagna with White Sauce
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
10-12 ServingsPrep: 40 min. Bake: 40 min.

Ingredients

  • 1 pound 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

Directions

  • 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.
  • Meanwhile, melt butter in a large saucepan; stir in the flour, salt
  • and pepper until blended. Gradually add milk. Bring to a boil; cook
© Taste of Home 2012

2 of 2

Lasagna with White Sauce (continued)

Directions (continued)

  • and stir for 1 minute or until thickened. 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. Layer with half the lasagna noodles and 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 bubbly and noodles
  • are tender. Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 piece) equals 232 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 639 mg sodium, 22 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012