CAROLYN PARSONS' HOMEMADE LASAGNA

FOR THE FILLING:
2/3 pound lean ground beef*
2 tablespoons butter, divided use
2 onions or 1 large onion, chopped
1 pound (approximately) tomatoes, sliced and crushed
2 tablespoons tomato paste
1 beef bouillon cube
1 garlic clove, minced
1 teaspoon dried basil
salt and pepper to taste
FOR THE SAUCE:
1 tablespoon butter
3 tablespoons all-purpose flour
2 cups milk
1 1/4 cups shredded mozzarella cheese, divided use
ground nutmeg (to taste)
salt and pepper (to taste)
TO ASSEMBLE:
10 to 12 uncooked lasagna noodles**

TO MAKE THE FILLING:
Saute ground beef in a skillet in 1 tablespoon butter until it loses its pink color. Transfer to a pot.

Saute onions in skillet until transparent. Add to meat.

Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat, covered, for about 20 minutes.

TO MAKE THE SAUCE:
Melt the remaining tablespoon butter in a sauce-pan. Add flour. Stir to combine. Add milk, stirring. Cook for 3 minutes until thickened.

Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg.

TO ASSEMBLE THE LASAGNA:
Pour half the sauce in bottom of an oven-proof casserole. Cover with lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese.

Bake at 400 degrees F for about 20 minutes or until noodles are cooked.

*Substitute ground chicken for half of ground meat to make the lasagna leaner.

**Lasagna noodles may be precooked al dente, if desired.

Adapted from source: Carolyn Parsons