Categories: Pasta
Ingredients
- 9 dried lasagna noodles
- 1 lb. ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 8 oz. can tomato sauce
- 1/4 cup dry red wine
- 1 tsp dried oregano, crushed
- 1/4 tsp ground cinnamon
- 1 egg, beaten
- 3 tbsp. butter
- 3 tbsp. flour
- 1/4 tsp black pepper
- 1 3/4 cups milk
- 1/2 cup grated Parmesan
- 2 eggs, beaten
- 2.25 oz. can sliced pitted ripe olives, drained
- 8 oz. crumbled feta
- 8 oz. white cheddar , shredded
Directions
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Preheat oven to 350. Cook noodles as directed; drain and rinse. In large skillet, cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.
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In medium saucepan, melt butter; stir in flour and pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Sit in 1/4 cup of Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tbsp. cheese sauce in 3-qt. rectangular baking dish. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35-40 minutes or until hot. Let stand 10 minutes.