LASAGNA

Ingredients:

1(12 sheets)	pack	lasagna noodles, cooked according to package directions
1(185g)	pack	MAGNOLIA QUICKMELT CHEESE , grated

1/4	cup	DARI CREME CLASSIC
1(100g)	pc	onion, chopped
1(100g)	pc	carrot, chopped
1/2	kg	MONTEREY GROUND BEEF OR PORK
2(250g each)	packs	tomato sauce
1	tsp	dried oregano
1-1/2	cups	beef or chicken stock*
		iodized fine salt and pepper to taste
2	tbsp	chopped parsley (optional)

1/4	cup	DARI CREME CLASSIC
1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
1	L	MAGNOLIA FRESH MILK
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE
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 tomato sauce and cook until meat color changes. Pour tomato sauce 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 350oF. Spread a little meat sauce on an ovenproof rectangular dish. Arrange 1/3 portion of lasagne noodles then spread with 1/3 portion of meat sauce followed by 1/3 portion of white sauce. Repeat procedure with remaining portions of 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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