MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lasagna w/Bechamel
Categories: Pasta, Beef, Vegetables, Herbs, Sauces
Yield: 12 servings

12 Uncooked lasagna noodles
1 1/2 lb Ground beef
1 lg Onion; chopped
14 1/2 oz Can diced tomatoes;
- undrained
15 oz Can tomato sauce
2 tb Tomato paste
1 1/2 ts Italian seasoning
1/2 ts (ea) salt & pepper

MMMMM-----------------------BECHAMEL SAUCE----------------------------
1/4 c Butter; in cubes
1/4 c A-P flour
1 ts Salt
1/4 ts Pepper
2 1/2 c Milk

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
2 c Shredded mozzarella cheese
Minced fresh parsley; opt

Set oven @ 350ºF/175ºC.

Cook noodles according to package directions for al
dente; drain.

In a Dutch oven, cook beef and onion over medium heat
until meat is no longer pink, breaking beef into
crumbles; drain. Stir in tomatoes, tomato sauce, tomato
paste and seasonings. Bring to a boil. Reduce heat;
cover and simmer 20 minutes, stirring occasionally.

Meanwhile, melt butter in a large saucepan; stir in
flour, salt and pepper until blended. Gradually whisk in
milk. Bring to a boil; cook and stir until thickened,
about 1 minute. Remove from the heat.

Arrange 3 cooked noodles in a single layer in a greased
13" X 9" baking dish. Top with one-fourth each of the
meat sauce and bechamel sauce. Repeat layers 3 times.
Sprinkle with cheese.

Bake, uncovered, until bubbly and cheese is lightly
browned, 50-55 minutes. Let stand 10 minutes before
cutting. If desired, sprinkle with parsley.

Taste of Home Test Kitchen

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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