Lasagna

0.5 lb Homemade pasta cut into shape
160 grams cheese
16 oz Ground beef, extra lean
2 cup Spaghetti/Marinara Sauce
1 tsp Salt
1 tsp Pepper, black
1 tsp Garlic powder
1 Tbps margarine
1 TbpsFlour, white
1 cup Great Value Diced Tomatoes (in Tomato juice)
2 cup Tomato Sauce
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla

Cook beef until no longer pink and add seasonings, tomato sauce and diced tomatoes. Make cheese sauce: Melt butter in a saucepan. Add flour and cook for 1-2 minutes. Add milk a small amount at a time, whisking smooth after each addition. Add onion powder and white pepper. Continue to cook over medium heat, whisking continually until slightly thick. Remove from heat, and add half the cheeses. Stir until melted. Layer meat sauce, noodles and cheese/cheese sauce in a 9x13 casserole dish twice. First layer of cheese is the sauce and the second and final layer is just shredded cheese. Bake at 350 for 30 minutes. Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TASHASPEIGHT.