Served as main course. Non-vegetarian dish.

Italian

1 pound Ground Beef

1 large Onion, chopped

1 (14 1/2 ounce) Tomatoes with liquid, cut

2 Tablespoons Tomato paste

1 Beef Bouillon cube

1 1/2 teaspoons Italian Seasoning

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon Ground Red or Cayenne Pepper

White sauce

2 Tablespoons Butter or Margarine

3 Tablespoons Flour

1 teaspoon Salt

1/4 teaspoon Pepper

2 cups Milk

1 1/4 cups Mozzarella Cheese, shredded

10 Uncooked Lasagna Noodles

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in a medium saucepan; stir in flour, salt and pepper. Add milk gradually; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13 x 9 x 2 inch baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400 degrees F. for 40 minutes or until noodles are done.

Serves: 6

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