Lasagna in White Cream Sauce

This isn't my recipe, but i made it last night for dinner and it was pretty good! not your regular lasagna.

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 1 can (14-1/2 ounces) Diced Tomatoes, undrained
• 2 tablespoons tomato paste (i used more paste than 2 tbs)
• 1 teaspoon beef bouillon granules
• 1-1/2 teaspoons Italian seasoning (i just used basil, oregano, garlic salt, parsley)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 
  WHITE SAUCE:
• 2 tablespoons butter
• 3 tablespoons all-purpose flour (i'd use a little less that 3 tbs)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1-1/4 cups shredded mozzarella cheese, divided
• 10 to 12 uncooked lasagna noodles

Directions

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally.
• Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in half of the cheese; set aside.
• Pour half of the meat sauce into an ungreased 13-in. x 9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese.
• Cover and bake at 400° for 40 minutes or until bubbly and noodles are tender.