Tammy's Favorite Lasagna

Ingredients

• 28 ounce canned tomatoes whole peeled canned
• 1  eggs beaten
• 3 tablespoons flour all-purpose
• 1.5 tablespoons rosemary leaves fresh chopped
• 1.5 tablespoons garlic salt 
• 2 tablespoons seasoning italian
• 16 ounce lasagne pasta sheets 
• 2 pounds ground beef lean
• 0.5 cup butter 
• 1 quart milk 
• 1 small onion chopped
• 1 cup parmesan 
• 15 ounce ricotta cheese 
• 8 servings salt and pepper to taste
• 1 pound mozzarella cheese shredded
• 12 ounce canned tomatoes canned
• 4 tablespoons vegetable oil 
• 1 cup water 

Equipment

• frying pan
• sauce pan
• oven
• pot
• baking pan

Directions

1. Heat oil in a large skillet over medium heat.
2. Saute onions until soft. Stir in ground beef, and cook until evenly brown.
3. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
4. Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
5. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.
6. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
7. In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
8. Bake in preheated oven for 1 hour.
9. Let cool 15 minutes before serving.