Tammy's Favorite Lasagna
This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.
- Serves: 8 persons
- 4tablespoons vegetable oil
- 1large onion, chopped
- 2pounds lean ground beef
- 2tablespoons Italian seasoning
- 1½ tablespoons chopped fresh rosemary
- 1½ tablespoons garlic salt
- salt and pepper to taste
- 1(28 ounce) can whole peeled tomatoes
- 2(6 ounce) cans tomato paste
- 1cup water
- ½cup margarine
- 1small onion, chopped
- 1cup Parmesan cheese
- 3tablespoons all-purpose flour
- 1quart milk
- 1egg, beaten
- 1(16 ounce) package lasagna noodles
- 1(15 ounce) container ricotta cheese
- 1pound mozzarella cheese, shredded
Step 1Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
Step 2Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
Step 3Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
Step 4In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
Step 5Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.