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

      Title: Lasagna With 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 Salt
    1/2 ts 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  Mozzarella cheese; shredded
           Fresh parsley; minced (optional)

  Set oven @ 350 F/175 C.

  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 13x9"
  baking dish. Top with 1/4th 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 to
  55 minutes. Let stand 10 minutes before cutting. If desired,
  sprinkle with parsley.

  Taste of Home Test Kitchen

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

  Uncle Dirty Dave's Archives

MMMMM