Carolyn Parsons' Homemade Lasagna

• 23 lb lean ground beef
• 1 tablespoon butter
• 2 onions or 1 large onion
• 1 lb tomatoes, slice & crush (approximately)
• 2 tablespoons tomato paste
• 1 beef bouillon cube
• 1 dash garlic powder
• 1 teaspoon dried basil
• salt and pepper
• 10 -12 uncooked lasagna noodles
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 14 cups shredded mozzarella cheese
• salt
• pepper
• nutmeg

1. Saute ground beef in a skillet in butter until it loses its pink color.
2. Transfer to a pot.
3. Peel and chop onions.
4. Saute until transparent.
5. Add to meat.
6. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings.
7. Cook over medium low heat, covered, for about 20 minutes.
8. For sauce, melt butter in a sauce-pan.
9. Add flour.
10. Stir to combine.
11. Add milk, stirring.
12. Cook for 3 minutes until thickened.
13. Add most of the cheese.
14. Let melt.
15. Season to taste with salt, pepper and nutmeg.
16. Pour half the sauce in bottom of an oven-proof casserole.
17. Cover with lasagna noodles.
18. Layer with meat sauce and lasagna noodles.
19. Pour remaining sauce over top.
20. Sprinkle with remaining cheese.
21. Bake at 400F for about 60 minutes.
22. TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner.
23. For softer less crisp noodles cover with foil during bake time.
24. My family likes it if I use curly lasagna and the curly part gets a bit crispy.
25. For those that don't the foil is the way to go.
26. One reader suggested to me that adding an extra 1/2 cup of water to the sauce makes for a softer noodle if you prefer too :).

lean ground beef, butter, onions, tomatoes, tomato paste, garlic powder, basil, salt, lasagna noodles, butter, allpurpose, milk, mozzarella cheese, salt, pepper, nutmeg

Taken from www.food.com/recipe/carolyn-parsons-homemade-lasagna-37576 (may not work)