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1
In a large skillet over medium heat, add 1 tablespoons Olive oil and onions and saute 5 minutes or until tender.
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2
Add beef and brown.
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3
Meanwhile, In a large pot or dutch oven, cook pasta ala dente and drain well.
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4
Brown beef until it's no longer pink and drain off fat.
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5
In the same skillet, add to beef and onions, 1/2 teaspoons salt, garlic, pasta sauce, tomatoes, and tomato sauce.
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6
Stir to blend, Then set aside.
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7
In a heavy saucepan, melt butter over low heat, add flour and whisk constantly until smooth and well blended or about 1 minute, gradually add milk and simmer over medium heat, stirring constantly, until mixture bubbles and thickens.
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8
Remove from heat and stir in parmesan cheese and remaining 1/4 tsp salt and pepper.
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9
Pour beef mixture and milk mixture into dutch oven with noodles and mix until well blended.
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10
Transfer entire mixture to a large, buttered, baking dish or nonstick lasagne pan, top with shredded mozzarella cheese and bake at 350' for 20-25 minutes or until mixture is heated through and bubbly and cheese is melted and becoming crusty.
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11
** sometimes I add 1/2 the cheese to beef mixture and then top with the other half.
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12
Let stand approximately 5-10 minutes, and serve.
