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1
Cook lasagna noodles in boiling, salted water until al dente (still firm to the bite).
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2
Drain and keep in cold water until ready to use.
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3
Saute ground beef, onion and garlic in olive oil until meat is no longer pink.
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4
Drain excess fat.
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5
Add remaining ingredients (up to Bechamel) and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
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6
Preheat oven to 400-degrees F. Prepare the Bechamel: Melt butter, add flour and cook, stirring with a whisk, for one minute.
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7
Slowly add milk and chicken broth and bring to a boil, stirring constantly.
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8
Taste and add chicken bouillon cube if needed.
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9
Add salt.
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10
Continue cooking until thickened.
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11
Prepare the Ricotta Filling: Beat egg in a bowl.
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12
Add remaining filling ingredients and stir well with a fork.
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13
Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as follows.
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14
Layer 13 of the meat sauce, then half of the noodles, then half of remaining meat sauce, 1/2 cup of the Bechamel, 1/2 cup Parmesan cheese, half of the mozzarella, half of the tileme (or mozzarella), and half of the ricotta filling.
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15
Repeat once.
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16
Dot with butter.
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17
If desired, the lasagne may be covered and refrigerated.
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18
Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.
