Ground Pork and Mozzarella Lasagna

1. Béchamel Sauce :
2. In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes or until sauce is reduced to 1 cup (250 mL). Strain sauce before using.
3. Lasagna :
4. Heat 3 tbsp (45 mL) of butter in pan and cook onion for 3 to 4 minutes. Add ground pork, oregano, garlic and basil and cook for 5 to 6 minutes. Add chili sauce, mix thorougly, season with salt and pepper and cook, covered, for 3 to 4 minutes. Let mixture cool.
5. Blanch lasagna noodles in salted water. Butter 9 x 13 inches (23 x 33 cm) ovenproof dish. Layer lasagna noodles, béchamel sauce, meat mixture and tomato sauce, ending with lasagna noodles. Top with Canadian Mozzarella and bake in oven for 30 to 35 minutes, at 300 °F (150 °C).

Yield: 6 servings