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