NOODLES:

Cook 1/2 pound lasagne noodles in boiling, salted water until still firm to the bite. Drain and keep them in cold water until ready to use.

MEAT SAUCE:

1 lb. ground beef
1/2 c. chopped onion
3 cloves garlic, minced
1 tbsp. olive oil
3 lbs. tomatoes (6-7 lg.)
1 1/2 tsp. seasoned salt
2 tbsp. chopped parsley
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. fresh ground pepper

Saute ground beef, onion, and garlic in olive oil until meat is no longer pink. Add olive oil, tomatoes (peeled, seeded, chopped), salt, parsley (1 teaspoon dry parsley can be substituted), basil (2 tablespoons chopped fresh basil can be used), oregano, and pepper. Cook at a fast simmer until sauce is quite thick (about 30-40 minutes). Skim fat.

NOTE: Drained canned tomatoes can be used.

BECHAMEL:

1/2 c. butter
4 tbsp. flour
1 c. milk
1 c. chicken broth
1 chicken bouillon cube (optional)
1/8 tsp. salt

Melt butter; add flour and cook, stirring with a whisk for one minute. Slowly add milk and chicken broth and bring to a boil, still using whisk. Taste and add chicken bouillon cube, if needed. Add salt.

RICOTTA FILLING:

1 egg
1/2 lb. Ricotta cheese
1/4 c. grated Parmesan cheese
1/16-1/8 tsp. nutmeg
1/2 tsp. salt

Beat egg in a bowl. Add remaining ingredients and stir well with a fork.

CHEESES:

1 1/2 c. grated Parmesan cheese
4 oz. Mozzarella cheese, sliced
4 oz. teleme cheese

In the following order, layer in a lightly-greased 9x13 baking dish: a little meat sauce, half the noodles, half the remaining meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan cheese, half the Mozzarella, teleme, and Ricotta; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella, teleme, Ricotta, Bechamel, and Parmesan cheeses. Dot with butter. At this point, the dish may be covered and refrigerated.

From room temperature, bake at 400 degrees, uncovered, for 30 minutes or more, until bubbly. This dish freezes very well.