Title: White Lasagna
Categories: Appetizer-e, Vegetarian
Yield: 8 Servings

1 lb Ground beef
3/4 c Minced onion
1 Clove garlic
1 ts Salt
1/8 ts Pepper
1/2 lb Uncooked curly lasagne
-noodles

--------------------------------CREAM SAUCE--------------------------------
1 lb Ricotta cheese or cottage
-cheese
3/4 c Freshly grated Parmesan
-cheese
1/2 lb Mozzarella cheese; sliced
Chopped parsley

--------------------------------CREAM SAUCE--------------------------------
3 tb Butter
3 tb Flour
1 ts Salt
1/8 ts Pepper
1 ds Nutmeg
2 1/2 c Milk
1/3 c Chopped parsley

In a skillet cook the meat, breaking it up with a fork, for 2 minutes. Add
the onion, garlic, salt and pepper and cook slowly, stirring often, for 5
minutes, or until the onions are limp. Cook the lasagna noodles as
directedon the package, drain well and keep separated on waxed paper.
Spread a small amount of Cream Sauce in a shallow baking dish about 13x8x2
inches. Add the remaining Cream Sauce to the meat mixture. Add a layer of
noodles to the baking dish, spread with the meat sauce and dot with ricotta
cheese. Then sprinkle with Parmesan cheese and top with a few slices of
mozzarella. Repeat the layers, making 3 layers of each ingredient. Bake in
a preheated 350 oven for 40 minutes, or until hot and bubbly. Let stand for
about 5 minutes, then sprinkle with parsley. Makes 8 servings.

CREAM SAUCE: Melt the butter in a saucepan and blend in the flour, salt,
pepper and nutmeg. Cook for 2-3 minutes, then add the milk and cook,
stirring, until thickened. Cook, stirring, for about 1 minute longer. Add
the parsley.

Recipe by: Unknown Cookbook

Posted to EAT-L Digest by Leon & Miriam Posvolsky on
Sep 10, 1997