Preparation: Fairly easy. Cost: Inexpensive. Preparation time: 60 minutes total, 20 minutes baking time. Oven temperature: 400 degrees on middle rack.

2/3 lb. lean ground beef
1 tbsp. butter
2 onions
1 (14 1/2 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 beef bouillon cube
1 clove garlic, minced
1 tsp. dried basil
Salt and pepper
10-12 uncooked lasagna noodles

SAUCE:

1 tbsp. butter
3 tbsp. all-purpose flour
2 c.milk
1 1/4 c. shredded Mozzarella cheese
Salt, pepper, nutmeg

1. Saute ground beef in a skillet in butter until it loses its pinkness. Transfer to a pot.

2. Peel and chop onions. Saute until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat, covered, for about 20 minutes.

3. For sauce, melt butter in a saucepan. Add flour. Stir to combine. Add milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg.

4. Pour half the sauce in bottom of an ovenproof casserole. Cover with lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees for about 20 minutes.

All nutritional information is per single serving: Calories 762, Protein 38 g, Carbohydrates 76 g, Sodium 796 mg, Fat 33 g, Cholesterol 114 mg.

TIPS: Substitute ground chicken for half of ground meat to make the lasagna leaner.