1/2 pound lasagna noodles
1 pound ground beef
1/2 cup onion — chopped
3 cloves garlic
1 tablespoon olive oil
3 pounds tomatoes — peeled, seeded,
chopped (or canned tomatoes, drained) 1 1/2 teaspoons seasoned salt
2 tablespoons parsley — chopped
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper
————–Bechamel————– 1/2 cup butter
1/2 cup flour
1 cup milk
1 cup chicken broth
1 chicken bouillon cube — optional
1/8 teaspoon salt
————–Ricotta Filling————- 1 egg
1/2 pound ricotta cheese
1/4 pound grated Parmesan cheese — one cup
1/2 teaspoon salt
————-Cheeses————- 1 1/2 cups grated Parmesan cheese
4 ounces mozzarella cheese — sliced
4 ounces Tileme cheese — or Mozzarella
butter
Cook lasagna noodles in boiling, salted water until “al dente” (still firm to the bite). Drain and keep in cold water until ready to use.
Saute ground beef, onion and garlic in olive oil until meat is no longer pink. Drain excess fat. Add remaining ingredients (up to Bechamel) and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes). Preheat oven to 400-degrees F.
Prepare the Bechamel: Melt butter, add flour and cook, stirring with a whisk, for one minute. Slowly add milk and chicken broth and bring to a boil, stirring constantly. Taste and add chicken bouillon cube if needed. Add salt. Continue cooking until thickened.
Prepare the Ricotta Filling: Beat egg in a bowl. Add remaining filling ingredients and stir well with a fork.
Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as follows. Layer 1/3 of the meat sauce, then half of the noodles, then half of remaining meat sauce, 1/2 cup of the Bechamel, 1/2 cup Parmesan cheese, half of the mozzarella, half of the tileme (or mozzarella), and half of the ricotta filling. Repeat once. Dot with butter. If desired, the lasagne may be covered and refrigerated.
Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.