Ingredients
- 16 pieces lasagna noodles
- 1 lb lean ground beef
- 1/2 tsp finely chopped garlic
- 1/2 tsp finely chopped ginger
- 1/2 tsp ground black pepper
- 1/2 tsp salt or to taste
- 1 bottle (750 ml) pasta Sauce
White Sauce
- 2 tbsp butter
- 2 tbsp white flour
- 1 lt Homo milk
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 8 oz shredded mozzarella cheese
- 3 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to the package directions.
- In a medium saucepan cook meat until brown and broken up.
- Add the garlic, ginger, black pepper and salt. Mix well.
- Add the pasta sauce stir, lower the heat to medium and simmer 5 minutes.
White Sauce
- In a medium saucepan melt the butter and sauté the white flour for a couple of mins.
- Gradually add the milk, stirring continuously. Bring to a boil. The sauce will have thickened about 10 minutes.
To Assemble
- In a 13 x 9 baking dish, place 4 pasta pieces lengthwise, overlapping edges.
- Spread 1/3 of the meat sauce, 1/4 of the white sauce and 1/2 cup mozzarella cheese. Repeat layers 2 more times. Beginning and ending with pasta. Spread remaining white sauce and cheese on top.
- Spread the Parmesan cheese on top.
- Cover with foil and back for 30 mins or until hot and bubbly.
- Remove foil, bake for 5 min.
- Let stand 5 min befor serving.
Serve with a salad.