• 1 package lasagna noodles
• 1 pound ground beef
• 1 cup onion, chopped
• 34 oz red tomato sauce or spaghetti sauce
• 1 large carrot, grated
• 1/2 cup butter
• 1/2 cup flour
• 3 cups milk
• 1 cup parmesan cheese, grated
• Italian blend cheese, grated
• 1 pound Monterey jack, grated
• 1 pound mozzarella, grated

Cook lasagna noodles to specifications on the box. Set aside.

In a large skillet, brown beef with onions. Stir in red sauce and carrots. Cover and simmer for 5-10 minutes. Remove from heat and set aside to cool.

In a medium saucepan, melt butter. Whisk in flour until smooth. Slowly whisk in milk until smooth. Bring to a boil and then reduce heat. Add parmesan and Italian cheese. Add garlic salt. Simmer until thick. Remove from heat and set aside.

In another bowl, blend Monterey jack and Mozzarella. Set aside.

In a 9×13 pan, put a small amount of red sauce on bottom of pan to keep noodles from sticking. Then layer noodles, red sauce, cheese sauce, then sprinkle cheese. Repeat until pan is full. Finish with a grated cheese layer.

(There should be enough ingredients to also fill an 8×8 pan. Then I freeze the small one for a night when I’m too busy to cook.)

Bake in a preheated oven at 350 degrees for 30 minutes or until cheese is bubbling and starts to brown slightly.

Let cool for 5 minutes and serve!