2/3 lb. lean ground beef
1 tbsp. butter
2 onions or 1 large onion
1 lb. (approximately) of tomatoes, slice and crush
2 tbsp. of tomato paste
1 beef bouillon cube
Dash of garlic powder
1 tsp. dried basil
Salt and pepper to taste
10-12 uncooked lasagna noodles

Sauce
1 tbsp. butter
3 tbsp. of all-purpose flour
2 cups of milk
1 1/4 cups shredded mozzarella cheese
Salt, pepper and nutmeg to taste

Preparation:
Saute' ground beef in a skillet in butter until it loses its pink color. Transfer to a pot. 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. For sauce, melt butter in a sauce-pan. 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. Pour half the sauce in bottom of an oven-proof 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 F. for about 20 minutes.
TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner.