A Very Special Lasagna

This lasagna takes a little extra effort compared to our traditional lasagna - but it is amazing and completely worth it! Plus it is fun to make the bechamel sauce...  I really feel bad I can't remember the source - but Mom probably does and I'll update after I ask her!

A Very Special Lasagna

1 lb lean ground beef

½ cup chopped onion

3 cloves garlic, minced

1 tablespoon olive oil

3 16-oz cans whole tomatoes, drained

1 ½ teaspoon seasoned salt

2 teaspoon chopped parsley

1 teaspoon basil

½ teaspoon oregano

¼ teaspoon pepper

½ cup butter

4 tablespoons flour

1 cup milk

1 cup chicken stock

1/8 teaspoon salt

1 egg

8 oz ricotta cheese

1 ¾ cups grated Parmesan cheese

1/8 teaspoon nutmeg

½ teaspoon salt

8 oz mozzarella cheese, sliced

Butter

8 oz lasagna noodles (not with the curly edge) – Barilla no bake noodles

Meat sauce: Sauté beef, onion and garlic in olive oil. Add tomatoes, seasoned sallat, parsley, basil, oregano and pepper; simmer 30-40 minutes or until very thick. Skim fat.

Béchamel sauce: melt butter, add flour and cook for 1 minute, stirring constantly with a whisk. Slowly add milk and chicken stock; stir until smooth. Bring to a boil, stirring constantly. Add salt.

Ricotta Filling: Beat egg and add ricotta, ¼ cup Parmesan cheese, nutmeg, and salt. Mix well.

Assembly: Layer in an 13x9x2 inch pan a little meat sauce, noodles, meat sauce, ½ of béchamel, ½ cup Parmesan, ½ of mozzarella, ½ of ricotta filling. Repeat layers, ending with meat sauce. Top with remaining Parmesan and dot with butter. Bake at 400 for 30 minutes. This can also be frozen before baking. Yield 8 servings.