Ingredients
1 pound ground beef1 large onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste1 teaspoon beef bouillon granules1-1/2 teaspoons Italian seasoning1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepperWHITE SAUCE:2 tablespoons butter3 tablespoons all-purpose flour1 teaspoon salt1/4 teaspoon pepper2 cups 2% milk1-1/4 cups shredded mozzarella cheese, divided10 to 12 uncooked lasagna noodlesMinced fresh parsley, optional
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally.
Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside.
Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese.
Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
