Page 118 - Harrington Family Recipes

English-Style Lasagna

Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat Sauce:
1 1/2 pounds ground beef, extra lean
1 onion -- chopped
1 jar spaghetti sauce
Bechamel Sauce
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups 1% low-fat milk
Other
8 ounces lasagna noodles
4 cups sharp cheddar cheese -- shredded

Preheat oven to 350 degrees

Brown meat and onions in medium pan, add spaghetti sauce and simmer for
10-15 minutes

Melt butter in a medium pan over medium heat. Whisk in flour, salt, and
pepper. Cook and stir 1 minute. Gradually whisk in milk. Cook and stir
until it begins to boil. Continue cooking and stirring for 2-minutes, until
thick and bubbly.

Cook lasagna noodles.

Spread 3/4 cup meat sauce in bottom of a 13x9 baking pan. Place lasagna
noodles in pan over sauce, covering bottom of pan. Top with 1/3 of the
meat sauce (spreading evenly to cover noodles), 1/3 of the bechamel sauce
and 1/3 of the cheese. Repeat layers twice.

Bake uncovered, 35 to 40 minutes. Let stand 15 minutes before cutting.

French-Style Lasagna: Substitute Comte (French Gryuere) cheese for the
Cheddar. Italian-Style Lasagna: Substitute Parmigiano-Reggiano for the
Cheddar.
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Per Serving (excluding unknown items): 540 Calories; 34g Fat (56.3%
calories from fat); 30g Protein; 28g Carbohydrate; 2g Dietary Fiber; 110mg
Cholesterol; 642mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat.

NOTES : I made this on 3/9/07. The original recipe called for a

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