Lasagna

Source: Tami Richardson

9 oz. Barilla no-boil lasagna noodles

1 lb Jimmy Dean Italian Sausage

½ large onion, diced (I use frozen pre-diced)

2 cloves garlic (I use 2 tsp jarred minced garlic)

1 1/2 jars favorite spaghetti sauce

4 Tbsp butter

4 Tbsp flour

2 cups milk, warmed

½ cup parmesan cheese (yes-the green can on this one)

3 cups shredded cheese, I usually use cheddar, only because I always have it on hand

Preheat oven to 350.

Sauté onion until transparent, add garlic for 1 min, add sausage and brown, then drain. Add spaghetti sauce  to meat reserving 2 cups.

In separate pan melt butter, whisk in flour, cook 1 min. Add milk, whisking until smooth and thick, about 3-4 min. Whisk in parmesan cheese.

In 9x13 pan pour enough spaghetti sauce to cover bottom, layer noodles, then meat sauce, then white sauce, then sprinkle with cheese. Repeat for second layer. For top layer, add noodles and top with reserved spaghetti sauce, top with remaining shredded cheese.

Bake for 60 min, tented with foil the first 40 min, until golden brown.