LASAGNA

Ingredients:

1	pack (12 sheets)	lasagna noodles, cooked according to package directions
1	pack (160 g)	MAGNOLIA QUICKMELT CHEESE , grated

1/4	cup	DARI CREME CLASSIC
1	pc (100 g)	onion, chopped
1	pc (100 g)	carrot, chopped
1/2	kg	MONTEREY GROUND BEEF OR PORK
2	packs (500 g)	tomato sauce
1	tsp	dried oregano
1-1/2	cups	beef or chicken stock*
		iodized fine salt and pepper to taste
1	bundle (10 g)	parsley, chopped (2 tbsp)

1/4	cup	DARI CREME CLASSIC
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1	L	MAGNOLIA PURE FRESH MILK
1/2	pack (of 160 g)	MAGNOLIA QUICKMELT CHEESE, grated (1/2 cup)
1/4	tsp	nutmeg
		pepper to taste

Procedure:

Prepare meat sauce by melting margarine and sautéing onion and carrot. Cook until tender, about 5 minutes.
Add meat and cook until meat color changes. Pour tomato sauce, add oregano and meat stock. Simmer covered for about 30 minutes, stirring occasionally. Season with salt and pepper. Add chopped parsley then set aside.
Prepare white sauce by melting margarine in a saucepan. Gradually add flour while mixing with a whisk. Add milk gradually while continuously whisking. Bring to boil then add cheese, nutmeg and pepper. Stir continuously until melted. Let sauce simmer and thicken. Set aside.
Preheat oven to 180^oC (350^oF). Spread a little meat sauce on an ovenproof rectangular dish. Arrange 1/3 portion of lasagna noodles then spread with 1/3 portion of meat sauce followed by 1/3 portion of white sauce. Repeat procedure with remaining ingredients.
Sprinkle cheese and bake in the oven for about 30 minutes. Let stand for 10 minutes before serving.

Makes 10 servings.

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