Ingredients
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250 g lasagna noodles or 250 g lasagna sheets
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1/2 cup grated parmesan cheese
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1 tablespoon oil
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500 g ground beef
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2 (470 g) cans whole tomatoes
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1 onion
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125 g mushrooms
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1 teaspoon oregano
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1/4 teaspoon basil
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1/4 teaspoon rosemary
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1 teaspoon salt
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1/2 teaspoon sugar
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60 g butter
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4 tablespoons flour
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2 cups milk
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salt
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pepper
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1 pinch nutmeg
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125 g grated processed cheese
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1 tablespoon grated parmesan cheese
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1 garlic clove
Instructions
- Cook noodles in large saucepan of boiling salted watter until tender, approximately 15 minute Drain Well. (Skip this step if using no-boil sheets).
- Meat Sauce:
- Heat oil, add ground beef; cook until well browned; pour off excess fat.
- Add chopped tomatoes with liquid from cans, peeled finely chopped onions, sliced mushrooms, crushed garlic, oregano, basil, rosemary, salt, sugar.
- Bring to boil, stirring; reduce heat, simmer uncovered 60 minutes, stirring occasionally.
- Cheese Sauce:
- Melt butter in saucepan.
- Stir in flour, cook gently, stirring 1 minute.
- Gradually add milk, stir until sauce boils and thickens.
- Season with salt, pepper and nutmeg.
- Stir in grated processed and grated parmesan cheese, stir until cheese melts.
- Place one-third of noodles in greased shallow ovenproof dish.
- Spread with half of meat sauce, then third of cheese sauce.
- Repeat layers of noodles and sauces, top evenly with third layer of noodles.
- Spread last third of cheese sauce on top and sprinkle with parmesan cheese.
- Bake at 350 F(175 C) 30 - 35 minutes.