MY LASAGNE!

A VERY SPECIAL LASAGNE

1/2 lb. lasagne noodles
1 lb. ground beef
1/2 c. chopped onion
3 cloves garlic, minced
1 tbsp. olive oil
3 lbs. tomatoes (6-7 lg.), peeled, seeded, chopped (or canned tomatoes, drained)
1 1/2 tsp. seasoned salt
2 tbsp. chopped parsley (or 1 tsp. dried)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. freshly ground pepper

Cook lasagne noodles in boiling, salted water until "al dente", still firm to the bite. Drain and keep them in cold water until ready to use.

Saute ground beef, onion and garlic in olive oil until meat is no longer pink. Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes). Skim fat. Preheat oven to 400 degrees.

BECHAMEL:

1/2 c. butter
4 tbsp. flour
1 c. milk
1 c. chicken broth
1 chicken bouillon cube (opt.)
1/8 tsp. salt

Melt butter; add flour and cook, stirring with a whisk for 1 minute. Slowly add milk and chicken broth and bring to a boil, still using whisk. Taste and add chicken bouillon cube, if needed. Add salt.

RICOTTA FILLING:

1 egg
1/2 lb. ricotta cheese
1/4 c. grated Parmesan cheese
1/16 - 1/8 tsp. nutmeg
1/2 tsp. salt

Beat egg in a bowl. Add remaining ingredients and stir well with a fork.

CHEESES:

1 1/2 c. grated Parmesan cheese
8 oz. Mozzarella cheese, sliced
Butter

In the following order, layer in a lightly greased 13"x9" baking dish: a little meat sauce, half of the noodles, half of the remaining meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan cheese, half of the Mozzarella and Ricotta cheese; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella and ricotta, Bechamel and Parmesan cheeses. Dot with butter. At this point, the dish may be covered and refrigerated.

From room temperature, bake at 400 degrees, uncovered, for 30 minutes or more, until bubbly. This dish freezes very well.