White lasagna

8 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
¾ cup Minced onion
1 Clove garlic
1 teaspoon Salt
⅛ teaspoon Pepper
½ pounds Uncooked curly lasagne noodles
1 pounds Ricotta cheese or cottage cheese
¾ cup Freshly grated Parmesan cheese
½ pounds Mozzarella cheese; sliced
Chopped parsley
3 tablespoons Butter
3 tablespoons Flour
1 teaspoon Salt
⅛ teaspoon Pepper
1 dash Nutmeg
2½ cup Milk
⅓ cup Chopped parsley

Directions

CREAM SAUCE

CREAM SAUCE

In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp. Cook the lasagna noodles as directedon the package, drain well and keep separated on waxed paper.

Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2 inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese. Then sprinkle with Parmesan cheese and top with a few slices of mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for about 5 minutes, then sprinkle with parsley. Makes 8 servings.

CREAM SAUCE: Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley.

Recipe by: Unknown Cookbook

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 10, 1997

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