White Lasagne
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 14 oz can diced tomatoes (Italian seasoned is best)
  • 2-3 tbsp tomato paste, to taste
  • ½ cup beef or vegetable broth
  • 1 tbsp dried basil
  • Salt and pepper to taste
  • 12 oven-ready lasagne noodles
  • 1 cup mozzarella cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 1¼ cups warm milk
  • 1 cup shredded swiss/gruyere cheese
  • ¼ cup shredded parmesan cheese
  1. For the filling: Heat the olive oil over medium heat in a skillet, then add the onion and cook for 7 minutes.
  2. Add the garlic and stir.
  3. Add the ground beef and stir and cook until browned.
  4. Add the basil, salt and pepper and stir.
  5. Add the broth, tomatoes, and tomato paste and stir.
  6. For the b├ęchamel: Melt the butter in a saucepan over medium heat, then add the flour and stir until wet. Add the milk and continue to whisk until bubbles begin to form. Turn off the heat, then stir in the swiss and Parmesan cheese until melted.
  7. Preheat the oven to 350 degrees F, add a small amount of meat sauce to a 9x13 inch baking dish and layer the lasagne in the following order: noodles, meat sauce, b├ęchamel, repeat. In the end, top with mozzarella cheese.
  8. Bake in the oven for 30-40 minutes, until slightly brown on the top.
Makes 1 9x13 dish
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/white-lasagne/