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1 pound ground beef 1 large onion, chopped 1 can tomatoes with liquid, cut up (14 1\2 oz.) 2 tablespoons tomato paste 1 beef bouillon cube 1 1/2 teaspoons Italian seasoning 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red or cayenne pepper 2 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 1/4 cups shredded mozzarella cheese, divided 12 uncooked lasagna noodles In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes, tomato paste, bouillon, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in medium saucepan; stir in flour, salt, and pepper. Add milk gradually; bring to boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from the heat and stir in half of the cheese; set aside. Pour half of meat sauce into and ungreased 9 x 13 x 2 baking dish. Cover with half of the lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until the noodles are done. |