Title: White Lasagna
Categories: Beef
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

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: 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper Dash nutmeg 2 1/2 cups milk 1/3 cup chopped parsley

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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cookbook

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