This is my go to recipe for dropping off to friends and neighbors in need.
It seems to be very well liked and can stretch to 2 meals. We use noodles that are not oven ready, and par boil them before use, otherwise we find the lasagna dries out in the time it takes to cook the oven ready noodles.

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lasagna

Author Mary Griffiths

Ingredients

• 2 cups mozzarella grated
• 2 cups medium aged cheddar grated
• 1 package lasagna noodles not oven ready
• 5 cups of meat sauce

Roux/white sauce

• 4 tablespoons flour
• 4 tablespoons butter
• 3 cups whole milk

Instructions

• Preheat oven to 350 Fahrenheit
• To make roux, melt butter in pan and add flour. Cook stirring constantly for a minute to cook flour. Add milk, very gradually at first, a little quicker about halfway through milk use, stirring after each addition to combine. Add salt and pepper to taste.
• Parboil noodles in salted water until al dente or just under - depending on width or size of dish, around 10 to 15. Drain.
• See below to assemble, starting with meat sauce on the bottom of the oven proof lasagna dish and ending with cheese on top.
• meat sauce (1  1/2 cup) BOTTOM
• noodles (2-3)
• white sauce (under 1/3)
• cheese (1 cup)
• noodles (2-3)
• meat sauce ( 1 1/2 cup)
• noodles (2-3)
• white sauce (under 1/3)
• cheese (1 cup)
• noodles (2-3)
• meat sauce (2 cups)
• noodles (2-3)
• white sauce (over 1/3)
• cheese (2 cups) TOP
• Cover and cook until the cheese is melted and bubbling and the center is hot - 30 or so minutes. Remove lid and bake for another 10 minutes.