Easy Meatball Lasagna

• 4 to 5 meatballs, sliced thin and sauteed in 1 teaspoon olive oil
• 1 medium yellow onion, sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup fontina cheese, shredded
• Salt
• 2 cups homemade marinara sauce
• 1 cup shredded cheese (any kind) for the top
• 6 sheets of no-cook lasagna noodles
• 1 8X8 square pan

1. Heat oven to 350 degrees.
2. In a wide frying pan, heat the olive oil and add the onion. Saute the onions on medium heat for 5-6 minutes or till they are translucent and soft. Add the flour and cook for a minute. Slowly add the milk whisking constantly. Bring the mixture to a boil and stir till it thickens. Add the cheese and salt and turn the heat off. Mix well and keep aside.
3. Add a quarter cup of white sauce at the bottom of the pan and place two lasagna noodles on top. Spread half cup of white sauce. Sprinkle half of the meatballs on top and cover with half cup of marinara sauce. Repeat process with the second set of noodles. Top the lasagna with the last 2 noodles and cover with one cup of the remaining marinara sauce. Sprinkle one cup shredded cheese on top and cover with aluminum foil. Cook for 45 minutes and serve.

meatballs, yellow onion, extra virgin olive oil, flour, milk, fontina cheese, salt, shredded cheese, noodles, square pan

Taken from food52.com/recipes/2757-easy-meatball-lasagna (may not work)