*  Exported from  MasterCook  *
 
                              Sandy’s Lasagne
 
 Recipe By     : Submitted by Sandy Frei
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beef                             Italian
                 Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         lasagna noodles
    1      pound         ground beef
      1/2  cup           onion -- chopped
    3      cloves        garlic
    1      tablespoon    olive oil
    3      pounds        tomatoes -- peeled, seeded,
                         chopped (or canned tomatoes, drained)
    1 1/2  teaspoons     seasoned salt
    2      tablespoons   parsley -- chopped
      1/2  teaspoon      dried basil
      1/4  teaspoon      freshly ground pepper
                         --------------Bechamel--------------
      1/2  cup           butter
      1/2  cup           flour
    1      cup           milk
    1      cup           chicken broth
    1                    chicken bouillon cube -- optional
      1/8  teaspoon      salt
                         --------------Ricotta Filling-------------
    1                    egg
      1/2  pound         ricotta cheese
      1/4  pound         grated Parmesan cheese -- one cup
      1/2  teaspoon      salt
                         -------------Cheeses-------------
    1 1/2  cups          grated Parmesan cheese
    4      ounces        mozzarella cheese -- sliced
    4      ounces        Tileme cheese -- or Mozzarella
                         butter
 
 Cook lasagna noodles in boiling, salted water until “al dente” (still firm
 to the bite).  Drain and keep in cold water until ready to use.
 
 Saute ground beef, onion and garlic in olive oil until meat is no longer
 pink.  Drain excess fat.  Add remaining ingredients (up to Bechamel) and
 cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
  Preheat oven to 400-degrees F.
 
 Prepare the Bechamel:  Melt butter, add flour and cook, stirring with a
 whisk, for one minute.  Slowly add milk and chicken broth and bring to a
 boil, stirring constantly.  Taste and add chicken bouillon cube if needed.
 Add salt.  Continue cooking until thickened.
 
 Prepare the Ricotta Filling:  Beat egg in a bowl.  Add remaining filling
 ingredients and stir well with a fork.
 
 Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as
 follows.  Layer 1/3 of the meat sauce, then half of the noodles, then half
 of remaining meat sauce, 1/2 cup of the Bechamel, 1/2 cup Parmesan cheese,
 half of the mozzarella, half of the  tileme (or mozzarella), and half of
 the ricotta filling.  Repeat once.  Dot with butter.  If desired, the
 lasagne may be covered and refrigerated.
 
 Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.
 
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 NOTES : This rich lasagne is from Sandy Frei.  It freezes well.