Amy's Lasagne With a White and Red Sauce

READY IN: 1hr 20mins
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!

Ingredients Nutrition


  1. In a 9x13 or larger baking dish, spray with Pam or grease. Cook & cool lasagna noodles, or use the non-cook kind.
  2. Preheat oven to 350 degrees.
  3. Combine the flour and butter in a saucepan over medium heat until you have made a roux, cook until blond.
  4. 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.
  5. Cook meat and add spaghetti sauce to meat and heat through.
  6. Layer: Noodles, Red Sauce, White Sauce, Mozzarella cheese 1-2 cups. Repeat 2-3 times.
  7. Cook for 1 hour, remove from oven and let stand for 15 minutes before cutting.

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