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"I'm an old-fashioned country cook and love preparing recipes like
this one that uses stapels I normally keep on hand. Unlike most
lasagnas, this one doesn't call for precooking the noodles. It's so
simple my children sometimes make it after school and have it ready
when I get home from work." - Angie Price 1 lb. ground beef 1 lg.
onion, chopped 14 1/2 oz. can tomatoes with liquid, cut up 2 Tbsp.
tomato paste 1 ea. beef bouillon cube 1 1/2 tsp. Italian
seasoning 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. ground red or cayenne
pepper WHITE SAUCE: 2 Tbsp. butter or margarine 3 Tbsp. flour 1
tsp. salt 1/4 tsp. pepper 2 cups milk 1 1/4 cups shredded mozzarella
cheese, divided 10-12 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
13x9x2" 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 for 40 minutes or until noodles are done. Serves:
10-12 From: "Taste of Home" Magazine, October/November 1994 Posted
by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 10-16-94

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