White Lasagna

Directions

In a skillet cook the meat, breaking it up with a fork, for 2 minutes.

Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp.

Cook the lasagna noodles as directedon the package, drain well and keep separated on waxed paper.

Spread a small amount of Cream Sauce in a shallow baking dish about 13×8×2 inches.

Add the remaining Cream Sauce to the meat mixture.

Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese.

Then sprinkle with Parmesan cheese and top with a few slices of mozzarella.

Repeat the layers, making 3 layers of each ingredient.

Bake in a preheated 350℉ (180℃) oven for 40 minutes, or until hot and bubbly.

Let stand for about 5 minutes, then sprinkle with parsley.

Makes 8 servings.

CREAM SAUCE:

3 tablespoons butter 3 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper 1 dash nutmeg 2½ cups milk ⅓ cup chopped parsley Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2 to 3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley.