Jurgen'S Lasagne

• For The Meat Sauce:
• 1 onion
• 1 pound ground beef
• 3 (14.5 ounce) cans of tomatoes
• 2 tablespoons tomato paste
• 1 package lasagna or spaghetti sauce spice mix (e.g. Lawrys, McCormick, Knorr)
• 1 teaspoon sugar
• 1 teasppon (or more) salt, pepper, oregano, rosemary, Tabasco, cayenne pepper
• red wine
• For The White Sauce:
• 1 small onion
• 3 tablespoon butters or olive oil
• 3 tablespoons flour
• 2 cups whole milk (warmed in microwave)
• salt, granulated beeth broth, pepper, nutmeg and 2 bay leaves
• 1 package (1 lb) lasagna noodles (un cooked)
• 2/3 pound grated Gouda cheese

1. For the meat sauce: Dice the onion and saute in a little oil with the ground beef. Cook until beef is browned. Add the canned tomatoes and tomato paste. Seasoning mix and spices. Simmer about 1 hour stirring frequently. At the end add some red wine.
2. In the meantime prepare the Bechamel sauce. Sautee the onion in the butter. Add the flour, cook while whisking for one minute on low heat. Gradually add milk whisking constantly over medium heat. Cook until thickened. Whisk in seasonings.
3. When both sauces are done layer the lasagna in a rectagular casserole dish. First some meat and tomato sauce. Then lay the lasagna sheets next to each other on top of the meat sauce. Again add more meat and tomato sauce. On top of this spread some of the Bechamel sauce then another layer of lasagna noodles. continue to layer until all the ingredients are used up. End with a layer of meat and tomato sauce and Bechamel sauce. Sprinkle the cheese on top. Dot top with pices of butter.
4. Bake at 350 degrees approximately 24 to 30 minutes.

onion, ground beef, tomatoes, tomato paste, lasagna, sugar, teasppon, red wine, white sauce, onion, butters, flour, milk, salt, lasagna noodles, gouda cheese

Taken from www.epicurious.com/recipes/member/views/jurgens-lasagne-51281551 (may not work)