Recipe by knobbyknee
My friend gave me this recipe. I have been making it for years. It is my favorite. You will notice a spice not normally found in lasagna. The left overs are ever good! I always use the kind of noodles you don't have to pre-cook, makes life a lot easier. I also usually sprinkle some Italian seasoning on top for color, not really for seasoning. You can also sprinkle some parmesan cheese on top of last layer of mozzarella cheese. I guessed on the prep time.
Top Review by lightawake
yum thankyou - i made that with everything i already had in the fridge! i added some sugar, vinager, garlic and stock to canned tomoatoes to make a sauce, and also put in some spinach which made it a vegetarian lasagne. im not that keen on milk, but when i used soy milk to make the white sauce - hmm dont know it doesnt smell as good as regular white sauce! i think you can do a lot with this - thanks!
- 6 tablespoons butter, melted
- 6 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 pinch ground nutmeg
- 1 -1 1⁄2 lb ground beef, cooked
- 3 1⁄2 cups ragu spaghetti sauce
- lasagna noodle
- 6 -8 cups mozzarella cheese
Directions See How It's Made
- In a 9x13 or larger baking dish, spray with Pam or grease. Cook & cool lasagna noodles, or use the non-cook kind.
- Preheat oven to 350 degrees.
- Combine the flour and butter in a saucepan over medium heat until you have made a roux, cook until blond.
- Add milk, heavy cream and nutmeg to the roux. Beat with wire whisk until smooth. Bring to a soft boil until thickened. Remove from heat.
- Cook meat and add spaghetti sauce to meat and heat through.
- Layer: Noodles, Red Sauce, White Sauce, Mozzarella cheese 1-2 cups. Repeat 2-3 times.
- Cook for 1 hour, remove from oven and let stand for 15 minutes before cutting.