Lasagna with White and Red Sauces

Bechamel Sauce:
2 tbsp. margarine
2 tbsp. flour
¾ cup milk
White pepper to taste

½ medium onion, sliced
1 garlic, minced
2 to 3 tbsp. oil
1 lb. ground beef
1 28oz. can crushed tomatoes
½ cup thinly sliced celery
½ cup thinly sliced carrot
1 tsp. basil
1 lb. lasagna noodles, cooked, drained
6oz. provolone cheese, sliced
6 hard-coked eggs, sliced
2 tbsp. margarine, cut into small pieces
1 cup freshly grated Parmiginao-Regginao cheese

Prepare Béchamel Sauce: Melt 2 tbsp. margarine in small saucepan over medium
low hat. Stir in flour. Gradually blend in milk. Season with white pepper
to taste. Cook until thick and bubbly, stirring constantly. Set aside.

Cook and stir onion and garlic in hot oil in Dutch oven over medium high heat
until tender. Add beef and cook unit no longer pink, stirring occasionally.
Add tomatoes celery, carrot and basil. Reduce heat to low.
Cover and simmer 45 minutes. Remove cover and simmer 15 minutes more.

Arrange ½ of lasagna noodles in bottom of buttered 13 x 9 glass baking dish.
Add ½ of provolone cheese and ½ o the eggs. Spread with meat sauce. Repeat
layers of noodles, provolone and eggs. Spread with Béchamel Sauce. Top with
layer of noodles. Dot with margarine. Sprinkle with Parmigiano-Reggiano.
Bake at 350° for 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.

Makes 6 servings