Lasagna With White and Red Sauces

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 34 cup milk
• white pepper
• 12 medium onion, sliced
• 1 garlic clove, minced
• 2 -3 tablespoons vegetable oil
• 1 lb lean ground beef
• 28 ounces crushed tomatoes (or whole tomatoes, chopped and undrained)
• 12 cup celery, thinly sliced
• 12 cup carrot, thinly sliced
• 1 teaspoon dried basil, crushed
• 1 lb lasagna noodle, cooked and drained
• 6 ounces bel paese cheese, thinly sliced
• 6 hard-cooked eggs, sliced
• 2 tablespoons butter, cut into small pieces
• 1 cup parmesan cheese, freshly grated (or Grana Padano Cheese)

1. Prepare Bechamel Sauce first: Melt butter in small sauce pan over medium heat.
2. Stir in 2 tablespoons all-purpose flour.
3. Gradually blend in 3/4 cup milk.
4. Season to taste with white pepper.
5. Cook until thick and bubbly, stirring constantly.
6. Set sauce aside.
7. Cook and stir onion and garlic in hot oil in Dutch oven over medium-high heat until tender.
8. Add ground beef and cook until no longer pink, stirring occasionally.
9. Add tomatoes, celery, carrot, and basil.
10. Reduce heat to low.
11. Cover and simmer 45 minutes.
12. Remove cover and simmer 15 minutes more.
13. Arrange 1/3 of the lasagna noodles in bottom of buttered 13x9 inch baking dish.
14. Add 1/2 cup of the Bel Paese cheese (I used Ricotta instead) and 1/2 of the eggs.
15. Spread the Bechamel Sauce.
16. Top with layer of noodles.
17. Dot with butter.
18. Sprinkle with Parmesan and bake in preheated 350 oven for 30 to 40 minutes or until heated through.
19. Let stand 10 minutes before cutting.

butter, flour, milk, white pepper, onion, garlic, vegetable oil, lean ground beef, tomatoes, celery, carrot, basil, lasagna noodle, paese cheese, eggs, butter, parmesan cheese

Taken from www.food.com/recipe/lasagna-with-white-and-red-sauces-502667 (may not work)