A Very Special Lasagna

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb lasagna noodle
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 3 lbs tomatoes, peeled seeded,chopped or 3 lbs canned tomatoes, drained
• 1 1/2 teaspoons seasoning salt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon oregano
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup butter
• 4 tablespoons flour
• 1 cup milk
• 1 cup chicken broth
• 1 chicken bouillon cube (optional)
• 1/8 teaspoon salt
• 1 egg
• 1/2 lb ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups grated parmesan cheese
• 4 ounces mozzarella cheese, sliced
• 4 ounces teleme cheese
• 2 tablespoons butter

Recipe

• 1 cook lasagne noodles in boiling salted water until"al dente", still firm to the bite.
• 2 drain and keep them in cold water until ready to use.
• 3 saute ground beef, onion, and garlic in olive oil until meat is no longer pink.
• 4 add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
• 5 preheat oven to 400*f.
• 6 for bechamel, melt butter, add flour and cook, stirring with a whisk, for one minute.
• 7 slowly add milk and chicken broth and bring to a boil, still using the whisk.
• 8 taste and add chicken bouillon cube if needed.
• 9 add salt.
• 10 for ricotta filling, beat egg in a bowl and add remaining ingredients, stirring well with a fork.
• 11 in the following order, layer in a lightly greased 13 x 9 inch baking dish; a little meat sauce, half of the noodles, half of the remaining met sauce, 1/2 cup bechamel, 1/2 cup parmesan cheese, half of the mozzarella, teleme, and ricotta filling; the remaining noodles and meat sauce, 1/2 cup bechamel, 1/2 cup parmesan, the remaining mozzarella, teleme, ricotta filling, the last of the bechamel and parmesan cheeses.
• 12 dot with butter.
• 13 at this point the dish may be covered and refrigerated.
• 14 bring to room temperature.
• 15 bake at 400*f, uncovered, for 30 minutes, until bubbly.
• 16 the dish freezes well.