Don't restrict yourself to a beef and tomato based lasagna, this recipe gives you a few options for a white sauce based one.
1/4 cup butter
1 onion, minced
4 garlic cloves, minced
4 cups milk, divided
2 tbsp dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp nutmeg
1 tsp salt
1 tsp black pepper
1/4 cup cornstarch
2 cups ricotta cheese
3 cups grated parmesan cheese, divided
1 pound fresh baby spinach
1 package no bake lasagna noodles (fresh or boxed)
1 cup mozzarella cheese
(you also have the option to add mushrooms or chicken like I have done different times I've made this)
Melt butter in a large sauce pan (I used my Dutch oven). Cook onions and garlic in butter until softened. (This is where you can also cook the chicken (1 to 2 breasts cut into small pieces) or chopped mushrooms).
Add in 3 1/2 cups of milk (reserving 1/2 cup), bring to a simmer. Whisk in Worcestershire sauce, dijon, nutmeg, salt, and pepper. Add cornstarch to the reserved 1/2 cup of milk in a measuring cup, whisk until smooth, then add to the pot, and whisk in. Allow to thicken for a couple of minutes. Add ricotta and 2 cups parmesan cheese. Stir until smooth.
Add as much spinach as you can, stir in until wilted. Continue to add spinach until it has all wilted down.
Assemble lasagna in a 9x13 inch pan. Start with sauce, then a layer of noodles and continue layering sauce and noodles ending with sauce on top of the noodles. Top with remaining 1 cup of parmesan cheese and 1 cup of mozzarella cheese.
Cover tightly with tin foil; keeping moisture in the pan is vital. You may want to fold two pieces together so there is plenty to cover the sides. Spray the side of the tin foil that will touch the food.
Bake in a preheated 350 degree F oven for 45 minutes. Then remove tin foil and bake for an additional 15 minutes. Brown cheese under broiler for a couple of minutes if you want. Let sit for 10 minutes before cutting into it.
You can cover and store overnight and bake the next day too.
Everyone likes this in our house!