Lasagna

6 lasagna noodles
1.5 pounds ground beef or ground venison
2 tablespoons instant minced onion
1 clove garlic, minced
2 tablespoons parsley flakes
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1 small bay leaf, crushed
1 small can (5.3 ounces) evaporated milk
1/3 cup water
1 12-ounce can tomato paste
1 8-ounce package sliced mozzarella cheese (use bigger package if shredded)

Add a tablespoon of salt and a tablespoon of oil to 3 quarts water. Bring to a rolling boil. Add lasagna noodles one at a time so boiling does not stop and noodles do not stick together. Cook until tender, stirring occasionally.

Remove noodles from heat and run cold water into pan until water is completely cold. Carefully remove noodles and drain on thick paper toweling. Take a paper towel and wipe off any excess water from noodles (this is critical).

Brown meat along with onion, parsley and garlic. Remove from heat and blend in flour, bay leaf, salt, pepper and oregano. Gradually stir in evaporated milk and water. Return to low heat and cook until thickened, stirring occasionally. Stir in tomato paste.

Coat 11x7 inch baking dish with non-stick cooking spray. Place 2 noodles on the bottom of dish. Spread with half the meat mixture. Place 2 more noodles on top.

Cut cheese into 16 equal slices, if necessary. Arrange half of them on top of the noodles. Place 2 more noodles on top of cheese. Spread the remaining meat mixture on top and coat with cheese. Bake at 350° until bubbly hot (about 20 minutes).

Yield: 6-8 servings