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Northern Italian-Style Lasagne

pasta, cheese, beef - ground

1 pound lasagne noodles
3 cups shredded mozzarella cheese
----Meat Sauce----
2 tablespoons vegetable oil
1 pound ground beef
1 can (28 oz) plum tomatoes
1 onion; finely chopped
2 cloves garlic; minced
1 cup water
1 teaspoon (each) salt, dried oregano and basil
1/4 teaspoon (each) cinnamon and freshly ground pepper
----Cheese Sauce----
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
pinch (each) freshly ground pepper and nutmeg
1/4 cup freshly grated Parmesan cheese

Meat Sauce: In large saucepan heat oil and sauté beef until browned; drain off fat if necessary. Add onion and garlic; cook, stirring, for 2 minutes or until onion is softened but not browned. Add tomatoes, water, salt, oregano, basil, cinnamon and pepper, stir well. Partially cover and simmer for 30 minutes; taste and adjust seasoning. Set aside. Cheese Sauce: In saucepan, melt butter over medium heat and whisk in flour; cook, stirring, for 2 minutes, being careful not to brown. Whisk in milk, increase heat and bring to boil, stirring constantly until smooth. Reduce heat and add salt, pepper and nutmeg; simmer for 5 minutes, stirring occasionally. Stir in Parmesan cheese, set aside. In large pot of boiling salted water, cook noodles according to package directions or until al dense (tender but firm). Drain and rinse under cold running water; drain again. Spread on damp tea towels. Spread 1/4 cup of the meat sauce on bottom of 13-x 9-inch baking dish. Arrange 1 layer of noodles on top. Spread with a little meat sauce and dot with a little cheese sauce, sprinkle with some of the mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella Cover with foil. Place on baking sheet and bake in 375°F oven for 1 hour. Open foil and bake for 10 minutes longer.

Contributor: Canadian Living - April, 1986

Yield: 8 servings

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