Makes:
6 servings
Total Time:
1 hr 45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 1 chopped onion
- 1 punnet sliced mushrooms
- 4 lbs. ground beef
- 2 cans whole tomatoes, chopped
- 1 Tbsp. crushed garlic
- 2 Tbsp. dried parsley
- 1 tsp. salt & pepper, each
- 1 small can tomato paste
- 2 cups water
- 2 bay leaves
- 1 Tbsp. dried oregano
- 1 cup fresh cream
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups milk
- 1 box no boil lasagna noodles
- 1 lb. grated cheddar cheese
make it
Saute onions and mushrooms. Set aside. Brown meat in a large pot. Add onion, mushrooms, tomato, garlic, parsley, salt, pepper, tomato paste, water, bay leaves, and oregano.
Bring to a boil, then turn down heat and simmer for 1 hour, stirring every 10 minutes to prevent burning. Remove from heat. REMOVE BAY LEAVES!!! Stir in fresh cream.
Meanwhile, prepare white sauce as follows:
Melt butter in small saucepan over medium heat. add flour and cook 2-3 minutes. Remove from heat and stir in milk, in small amounts. Return to heat and bring to a boil, stirring constantly. Boil 3 minutes.
Spray lasagna pan. Layer noodles, 1/2 meat sauce, and 1/2 white sauce. Repeat layers and sprinkle cheese on top. Bake in 350 degree oven for 30 minutes.
Notes
Lasagna can be prepared ahead of time, then stored in fridge before baking. If baking from cold, increase baking time to 60 minutes, covering dish with foil during first half hour to prevent burning.
