Ahhh ... it was such a nice dinner!  And since the prep work was done in advance, I quickly finished up the little last bit of dishes while the lasagna was baking ... and we both got to enjoy dinner and there wasn’t much cleanup!!


I baked this in an 8 x 8 pan.  So if you need more lasagna - the recipe could easily be doubled, etc.  The Tomato Béchamel Sauce will keep in your refrigerator for a  couple of days at least - and you can use it for a variety of recipes - and since I had already cooked the ground beef - that might have been the part of the recipe that took the longest.  The leftovers are wonderful re-heated, whether in the microwave or in the oven. 


You can top it with fresh Tomato Sauce & basil for extra goodness!  I’m slightly addicted and spoiled rotten that I have fresh basil growing on my patio - really loving having a year-round herb garden since moving to Florida!  That was never the case living in Michigan!!!


So here’s what you need:


Ingredients:


  1. -8 No Boil Lasagna Noodles (I used the rectangular shaped ones that look like a sheet, without the curly edges - one box lasts me quite a while this way!)


  1. - 1 lb ground beef, cooked and seasoned to taste (we like a lot of garlic powder,   onion powder, black pepper, salt, etc. - it needs to be seasoned!)


  1. - 2 eggs, beaten


  1. - 3 1/2 cups Tomato Béchamel Sauce  (if cold, gently heat until smooth, you may have some left - that’s ok  - you’ll find a use for it - yum :))


  1. - 1 cup finely grated Parmesan cheese


  1. -1 cup Tomato Sauce From Scratch (plus more for garnishing, etc.)


  1. - Fresh basil for garnishing


Instructions:


Spray an 8 x 8 baking dish with non-stick cooking spray (My dish was about 2 inches deep).  Preheat your oven to 350 degrees.


With the ground beef at room temperature (or even a bit cooler), mix the beaten eggs into the beef and combine thoroughly.  (Hot beef and eggs won’t work!)


To Assemble:


Spread about 1 1/4 cups of the Tomato Béchamel Sauce in the bottom of the baking dish.  Layer 3 to 4 lasagna noodles over the top, breaking them in half if needed to fit your baking dish.  Spread 1/2 cup of Tomato Sauce over the noodles.  Then spread the 1 lb of cooked ground beef over the top (pushing the meat flat as you go).  Sprinkle 1/2 cup of Parmesan cheese over the beef.


Then ...


Spread about another 1 1/4 cups of the Tomato Béchamel Sauce over the top of the Parmesan.  Then dot on another 1/2 cup of the Tomato Sauce.  Press the remaining lasagna noodles over the top.  Spread another 1 1/4 cups of the Tomato Béchamel Sauce on top of the noodles and sprinkle the remaining Parmesan cheese over the top.


** If you want to assemble the lasagna in advance - you can prepare it to this point, cover with the foil (as directed below) and refrigerate.  Add 10 - 15 minutes to the baking time.


Spray one side of a sheet of aluminum foil with non-stick cooking spray, and cover the baking dish with the foil - placing the sprayed side down (touching the lasagna).  Place the covered baking dish on a baking sheet and place in the oven for about 50 - 60 minutes.  You’ll know it’s ready to be baked and browned uncovered when you can poke a fork into the middle of the baking dish and it slides in and out without any resistance.  Then remove the foil and bake uncovered for another 20 - 30 minutes to brown up the cheeses while it finishes. 


When it’s finished baking - carefully remove the lasagna from the oven and allow it to rest for 10 minutes before slicing and serving.  It shouldn’t be runny at all - nor should it be dry -  the noodles should be very tender and the sauces will have just melted together to make one super delicious pan of lasagna!  ENJOY!!!