This recipe is easy to double. In fact, if you’re going to take the time to make one pan, you might as well double this and have two pans: bake one for now and freeze one for later. If you do freeze this, don’t bake it first. Defrost it then bake it as directed. Enjoy this yummy crowd pleaser!
Ingredients
2 1/2 pounds ground beef
1 large onion, diced
1 clove garlic, chopped
6 sprigs parsley
1 15-oz. can diced tomatoes
1 small can tomato paste
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, diced
4 tablespoons butter
4 tablespoons flour
1 1/2 cups grated Parmesan cheese
3 cups milk
2 egg yolks
1/2 pound lasagna noodles
Preparation Instructions
Cook lasagna noodles as directed on the package.
Meat sauce: Cook meat, onion, garlic and parsley together. Drain and return to pot. Add tomatoes, paste, bay leaves, salt and pepper and stir well. Cover and cook over low heat for 45 minutes. Remove bay leaves.
Cheese sauce: Cook onion in butter for 1 to 2 minutes. Mix flour until smooth. Add cheese and a dash of salt. Gradually stir in milk. Continue cooking over low heat, stirring constantly until sauce is thick as heavy cream. Beat egg yolks slightly. Mix in a little hot cheese then add to the rest of the sauce and cook over low heat for 10 minutes.
Alternate layers of noodles, meat sauce and cheese sauce in 9×13-inch pan. Bake at 350 degrees for 30 minutes.