- 1 pound ground beef
- 3 tbsp butter
- 1/2 cup chopped onion
- 1 clove of garlic, minced
- 1 pound mushrooms
- 1/3 cup parsely flakes
- 1/4 cup melted butter
- 6 tbsp flour
- 2 cups half and half
- 2 cups milk
- 1/2 cup white grape juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 2 eggs, lightly beaten
- 3 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 oz bleu cheese, crumbled
- 1/2 cup parmesan cheese
- 1 (8 oz) pakage lasagna noodles
Brown beef in 3 tbsp butter in skillet, stirring until crumbly. Add onion and garlic. Saute for 5 minutes. Add mushrooms and parsely. Cook for 5 minutes. Set aside.
Blend 1/4 cup melted butter and flour in saucepan. Cook for 5 minutes, stirring constantly. Stir in half and half, milk and grape juice. Cook until thickened, stirring constantly. Stir in seasonings and ground beef mixture.
Combine eggs, ricotta cheese, mozzarella cheese and blue cheese in bowl. Add half the parmesan cheese; mix well.
Spoon a small amount of sauce into 9x13 baking pan.
Layer noodles, cheese mixture and sauce 1/2 at a time in prepared pan. Sprinkle with remaining parmesan cheese and paprika.
Bake at 375* for 35-40 minutes.
Let stand for 10 minutes before cutting.