Carolyn Parsons' Homemade Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8-12
ingredients
- 2⁄3 lb lean ground beef
- 1 tablespoon butter
- 2 onions or 1 large onion
- 1 lb tomatoes, slice & crush (approximately)
- 2 tablespoons tomato paste
- 1 beef bouillon cube
- 1 dash garlic powder
- 1 teaspoon dried basil
- salt and pepper
- 10 -12 uncooked lasagna noodles
-
SAUCE
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 1⁄4 cups shredded mozzarella cheese
- salt
- pepper
- nutmeg
directions
- Sauté ground beef in a skillet in butter until it loses its pink color.
- Transfer to a pot.
- Peel and chop onions.
- Sauté until transparent.
- Add to meat.
- Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings.
- Cook over medium low heat, covered, for about 20 minutes.
- For sauce, melt butter in a sauce-pan.
- Add flour.
- Stir to combine.
- Add milk, stirring.
- Cook for 3 minutes until thickened.
- Add most of the cheese.
- Let melt.
- Season to taste with salt, pepper and nutmeg.
- Pour half the sauce in bottom of an oven-proof casserole.
- Cover with lasagna noodles.
- Layer with meat sauce and lasagna noodles.
- Pour remaining sauce over top.
- Sprinkle with remaining cheese.
- Bake at 400°F for about 60 minutes.
- TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner. For softer less crisp noodles cover with foil during bake time. My family likes it if I use curly lasagna and the curly part gets a bit crispy. For those that don't the foil is the way to go. One reader suggested to me that adding an extra 1/2 cup of water to the sauce makes for a softer noodle if you prefer too :).
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RECIPE SUBMITTED BY
Steve P.
United States