Meat Lasagna

What you will need:
1 box Dried Lasagna Noodles Cooked **
4-6 Cups Milk
1 Cup Flour
1 cup of butter
1 can Crushed Tomato
1 can tomato paste
1 lb ground beef
2 cloves Garlic Minced
1 onion diced small
2 tablespoons Olive oil
1 lb shredded Mozzerella
2 Cups Parmesean

We made this for Freddie's first birthday. This is a traditional Italian Lasagna. Instead of Ricotta it is common to use a Milk, flour and Butter mixture called a Becemel sauce. I think it makes the most spectacular Lasagna.

Sautee onion and Garlic on medium heat in olive oil. When onion is translucent add ground beef and chop well so that meat forms very small separated pieces. Drain oil from beef and addcan of Crushed tomatoes and tomatoe Paste. Mix well set aside.

In a pot melt 1/2 cup of butter over medium heat. Add 1/2 cup of flour and mix well with a whisk. add milk 1/4 cup at a time and whisk until you have a creamy consistancy. Repeat with remaining butter and Flour if needed.

In a lasagna pan start by layering bechemel sauce, meat, pasta and Cheeses. Continue until you run out of noodles or height in the pan. Top Layer should be Bechemel sauce, reserve some cheese.

Bake covered at 350 for 40 minutes. Top with remaining Cheese and bake uncovered until topis bubbly and browning. Allow to sit 10minutes and serve. You can top this with Fresh Basil if you please.

** note I do not recommend the no cook pasta it does not give the consistancy that I look for in my lasagna.