1-1/2 pounds ground beef
1/2 cup chopped parsley
2/3 cup chopped onion
1/2 cup shredded carrots
2 stalks chopped celery (including leaves)
1 T sweet basil
1 pint tomatoes or 2 large cans tomato sauce
salt and pepper
Cook all together (except tomatoes) in a large skillet until all redness is gone from meat. Add tomatoes and cook slowly for one hour.
WHITE SAUCE:
Melt 1/2 cup butter and add about 3 T flour. When well blended, add 2 cups milk and bring to a boil. Set aside. In the meantime, bring one gallon watter to a boil and add about 2 T salt and a 10 oz. package of lasagne noodles. Boil noodles 15 minutes, rince in cold water and lay out on a towel.
In a 13 X 9 Pyrex dish, alternate noodles, meat sauce, cream sauce, and sprinkle with a fair amount of parmesan chees. Repeat layers until all noodles are gone. (about 4 layers). Top all with an 8 oz. package of shredded mozzarella cheese.
Bake at 350 for about 30 minutes or until cheese bubbles. This dish can be wrapped and put in the freezer for future use.
I love the fact that she called this "Lasagne, From Rome". It's pretty good. I still have one that I make that I like better, but I was excited to make this authentic lasagne from Rome! You could probably tweak this by adding some italian sausage if desired.
