Lasagna

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Serves everyone that is fast enough

Always a hit at dairy buffets. Like at Rachel's for Shavuot, or any other occasion. But, hurry before it's gone - see photo above...

Ema sometimes makes this Lasagna during Pessah, substituting wet Matzos for Lasagna noodles. But what does she do about the flour in the white sauce? Maybe potato flour?

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Ingredients:

1 package	Wide Lasagna Noodles (that don’t need cooking)
	Graded yellow cheese
White Sauce:
2 Tbs.	Margarine
2 Tbs.	flour
1 tsp.	salt
1 cup	milk
Tomato Sauce:
300 grams	tomato paste
1 cup	water
1 tsp	sugar
to taste	Ground pepper
2 Tbs.	onion soup mix
1 Tbs.	dried oregano
1 Tbs.	crushed garlic

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Preparation:

1. Prepare White Sauce: Melt margarine in pot on fire. Add flour and salt, stirring well till bubbly. Add milk slowly, and stir constantly till creamy. 
2. Remove from fire. (May add any old white cheeses that need to be finished – but aren’t green yet).
   
3. Prepare Tomato Sauce: Mix in pot all Tomato Sauce Ingredient, and cook about 5 minutes after it boils.
   
4. Putting Lasagna together: In a rectangle Pyrex casserole dish place alternately layers of white sauce , Lasagna noodles, tomato sauce, and cheese.
   
5. Bake in 350 degrees oven till bubbly (about 30 minutes).
6. Serve with love.