-
1
Heat butter and 1 tbs oil in a large skillet. Add carrots, broccoli, onions, and mushrooms; saute until tender, 12 - 15 minutes.
-
2
Add flour and stir well for 1 minute.
-
3
Slowly add milk, stirring constantly as it thickens, until it is all added. Continue stirring until it just starts to simmer. Remove from heat.
-
4
Heat 1 tbs oil in another large skillet. Add garlic and saute briefly.
-
5
Add beef and brown well, breaking it up.
-
6
Add tomatoes, juices, tomato sauce, tomato paste and herbs to beef. Bring to a simmer and let cook, uncovered, 5 minutes.
-
7
Make the following layers in baking dish:
-
8
1/3 of the meat / tomato sauce; 3 - 4 noodles to fit
-
9
1/2 of the vegetable / Bechamel sauce; 1/2 of the mozzarella; 3 - 4 noodles to fit
-
10
1/3 of the meat / tomato sauce; 3 - 4 noodles to fit
-
11
1/2 of the vegetable / Bechamel sauce; 1/2 of the mozzarella; 3 - 4 noodles to fit
-
12
1/3 of the meat / tomato sauce; 1/4 cup shredded cheese
-
13
Cover and bake 425F (215C) for 25 minutes, or until noodles are done.
-
14
Uncover, sprinkle with Parmesan and bake 5 minutes longer to brown cheese.
-
15
Remove and let rest for 5 minutes. Cut into squares and serve.
