Recipe - No-Fail Lasagna

500 g Oven Ready Lasagna Noodles
4 tablespoon Butter
1 small Onion minced
3 tablespoon Flour
2 cup Milk
Three fourths cup Parmesan cheese
Three fourths teaspoon Salt
2 Egg yolks
1 pound Lean ground beef
6 cup Spagetti sauce
8 ounce Mozzerella cheese
8 ounce Ricotta OR cottage

Prepare covering sauce using butter, flour and milk. Easy microwave method
is to first melt butter, add minced onion and microwave on HI for 1 min.
Stir in flour and add milk. Microwave at HI until mixture starts to boil
and thicken. Stir occasionally to prevent lumping. Otherwise, use basic
white sauce technique and saute onions in fry pan, adding later. Add
parmesan cheese and salt and stir. In a separate bowl, beat egg yolks
slightly and add a small amount of the sauce to the eggs. Stir and then
pour into the sauce, stirring constantly. Set aside. Brown the ground beef
until cooked and drain off the fat. Add to sauce (any prepared sauce is
fine, slightly spiced works best) and set aside. NOTE: Any homemade
spagetti sauce works here, and if it contains ground beef then omit the
above addition of meat. Slice the mozzarella cheese. Grease a 9"x13"x2"deep
pan. Add a layer of spagetti sauce on the bottom. Add a single layer of
noodles. Add a layer of mozzerella, and a layer of ricotta (or cottage
cheese). Repeat layers until all ingredients are used up, retaining enough
noodles to top it off. Pour (white/cheese) sauce over the lasagna and
spread it evenly. Sprinkle some parmesan cheese over the top. Bake at 325F
for 25 minutes. Broil to brown the top. Let stand for 10 minutes before
serving. Serve with French bread and garlic butter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini