I’ve had this recipe for quite a while…at least a couple of years, maybe longer. One of my friends from high school shared this recipe with us on one of our girls’ trips.
Friends came for dinner during the week before Father’s Day, and I decided to make this lasagna. Don’t worry. These friends are accustomed to being my guinea pigs. 😉
The meat sauce tastes so good that I used that part of the recipe to make spaghetti sauce earlier this week. We really like it!
While the meat sauce is simmering, it’s time to make the white sauce. You start with a roux and add milk, bring to a boil, and add Mozzarella.
The assembly is faster than usual, too. You don’t have to boil the noodles. Just layer noodles over half the meat sauce, then add the remaining meat.
One more layer of noodles, and pour the white sauce over.
Top with more Mozzarella and bake.
For the last five minutes, remove the cover to brown the cheese slightly. (Um…well, I might have left mine in for a tish over 5 minutes.)
Allow to cool 10 minutes before cutting.
It’s tender, creamy, and delicious!
- 1 lb. ground beef
- 1 large onion, chopped
- 1 can (14.5 oz.) crushed tomatoes
- 1 can (8 oz,) tomato sauce
- 1 beef bouillon cube
- 1-1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper
- 8-10 lasagna noodles, uncooked
- White Sauce:
- 2 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups milk
- 2 cups shredded Mozzarella
- In Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato sauce, bouillon, and seasonings. Cover and simmer over med-low heat for 20 minutes, stirring occasionally.
- Meanwhile, melt butter in medium sauce-pan; stir in flour, salt, and pepper. Add milk gradually while working whisk to remove lumps. Bring to a boil, stirring constantly. Reduce heat and cook for one minute. Remove from heat and add 1 cup of cheese; set aside.
- Assembly: pour half of meat sauce into a greased 13” x 9” x 2” baking dish. Cover with half of lasagna noodles and top with remaining meat sauce. Layer remaining noodles over sauce and pour white sauce over noodles. Sprinkle with remaining cheese. Cover dish with lid or foil and bake 40 minutes in 400-degree oven. Remove cover for final 5 minutes of baking time. Cool 10 minutes, cut and serve.
Have you made a lasagna recipe that doesn’t require precooked noodles? How did it turn out?