On Sunday, September 1, 2013 2:38:32 PM UTC-8, Nancy2 wrote:

> You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.

N.
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Hi Nancy! I just started posting in here again through Google recently from my computer, after not being able to access this group (or any usenet group) through WebTV since mid June, so is good to be back.

I've never made a cheese sauce for lasagna nor have I eaten it with one. I like using Ricotta or cottage cheese, but hubby doesn't care for it with either, so just use lots of Mozarella and Parmesan when I make it for him instead.

This is my favorite recipe for it:

1-1/2 lbs. lean hamburger
2 cloves garlic, minced
1 tbsp. whole basil
Salt - to taste
1 can (15 oz.) stewed tomatoes
2 cans (6 oz. each) tomato paste
1 pkg. dried Lipton onion soup
1 bay leaf
10 oz. lasagna noodles
2 eggs
3 cups Ricotta cheese, or cottage cheese (or use half of each)
2 tbsp. parsley flakes
1/2 tsp. pepper
Salt -to taste
1 lb. Mozarella cheese, grated

Brown meat; drain. Add next 7 ingredients and simmer for 30 minutes uncovered, stirring occasionally. Cook noodles in boiling salted water; drain and rinse. Beat eggs, add Ricotta, parsley flakes. salt & pepper. Layer half the noodles in 9x13 inch pan, spread with half the Ricotta filling; half the Mozarella and half the meat sauce. Repeat layers. Bake at 375 for 30 minutes. Let stand about 10 minutes before serving.
This can be assembled earlier and refrigerated and in that case, bake for 45 minutes. Leftovers are great warmed up the next day!

Judy