|Lasagna noodles||4 Ounce (4 Noodles)|
|Ground beef||1 Pound|
|Worcestershire sauce||1⁄2 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Reconstituted nonfat dry milk/Fluid milk||1 Cup (16 tbs)|
|Sharp process american cheese||4 Ounce (4 Slices)|
Cook lasagne noodles in boiling, salted water for 20 minutes; drain.
Combine meat, 1/2 teaspoon salt, and Worcestershire sauce; mix well.
Shape into 6 thin patties; brown in skillet.
Remove patties; drain off fat.
In skillet melt margarine or butter.
Add onion and green pepper; cook till tender but not brown.
Blend in flour and 1/2 teaspoon salt.
Add milk all at once; cook and stir till thickened and bubbly.
Cut 3 slices cheese into small pieces.
In a 10 x 6 x 1 3/4-inch baking dish, layer 2 cooked noodles, half the white sauce, and half the cut-up cheese.
Repeat with remaining noodles, sauce, and cut-up cheese.
Top with browned meat patties.
Bake at 350° for 20 minutes.
Cut remaining cheese slice into 6 small triangles; place one triangle atop each meat patty.
Bake 2 minutes more.