Ingredients
- ½ lb ground beef
- ½ lb ground pork
- 1 small onion, diced
- 1 28 oz can tomatoes
- 1 6 oz can tomato paste
- ¼ c water
- 1 tsp basil
- ¼ tsp pepper
- salt
- 1 16 oz pkg mozzarella cheese, shredded
- 1 15-16 oz container ricotta cheese (2 c)
- 2 eggs
- 2 tbsp chopped parsley
- 1 16 oz pkg lasagna noodles, about 12
- 3 tbsp butter or margarine
- 3 tbsp flour
- ¼ tsp nutmeg
- 1 ½ c milk
Instructions
- In 4 qt sauce pan over high heat, cook ground beef, ground pork, and onion until all pan juices evaporate and meat is well browned, stirring frequently.
- Add tomatoes with their liquid, tomato paste, water, basil, pepper, and 1¼ tsp salt.
- Heat until boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Skim off fat from sauce, keep warm.
- In medium bowl, mix mozzarella cheese, ricotta cheese, eggs, parsley; set aside.
- Prepare lasagna noodles as label directs; drain.
- Meanwhile, in a 2 qt sauce pan over medium heat, melt butter and stir in flour, nutmeg, and 1/4 tsp salt until blended; book 1 minute. Gradually stir in milk. Cook, stirring constantly, until white sauce is thickened and smooth; remove from heat.
- Preheat oven o 375°. In 13“ x 9" baking dish, evenly spoon about ¾ c meat sauce. Arrange half of noodles over sauce, overlapping to fit. Spoon half of cheese mixture over noodles; spread with half of white sauce; top with half of remaining meat sauce. Repeat layering with remaining noodles, cheese mixture, and sauces.
- Bake lasagna 45 minutes or until heated through. Remove from oven, let stand 10 minutes for easier serving.
Notes
Good Housekeeping