Meaty Lasagna Bolognese

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 9
• 1 lb lean ground beef
• 8 ounces bulk italian sausage
• 4 ounces pancetta (cut into 1/4-inch pieces) or 4 ounces bacon (cut into 1/4-inch pieces)
• 1 large onion, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 2 stalks celery, chopped (1 cup)
• 3 garlic cloves, minced
• 1 cup whole milk or 1 cup half-and-half
• 1/2 cup dry wine
• 1/2 cup chicken broth
• 1 cup canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon snipped fresh sage
• 1 tablespoon snipped fresh italian parsley
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 cups shredded mozzarella cheese (8 oz.)
• 1 cup finely shredded parmesan cheese (4 oz.)
• 12 no-boil lasagna noodles
• 1 (10 ounce) container refrigerated alfredo sauce

Recipe

• 1 preheat oven to 375°.
• 2 in a dutch oven, cook ground beef, sausage, pancetta, onion, carrots, celery, and garlic over med-high heat until meat is brown and vegetables are tender; drain off fat.
• 3 stir in milk; simmer, uncovered, until milk is nearly evaporated.
• 4 stir in wine and broth; simmer, uncovered until liquid is nearly evaporated.
• 5 stir in crushed tomatoes, tomato paste, sage, parsley, pepper, salt, and crushed red pepper; taste for seasoning and adjust.
• 6 in a bowl, combine the mozzarella and parmesan cheese.
• 7 to assemble, spread 1/3 of the meat sauce over the bottom of an ungreased 3-quart rectangular baking dish.
• 8 sprinkle with 1/4 of the cheese mixture; top with 4 noodles.
• 9 repeat layering meat sauce, cheese, mixture, and noodles two times.
• 10 spread the alfredo sauce evenly over the noodles; cover dish with foil.
• 11 bake for 40 minutes; sprinkle with the remaining cheese mixture.
• 12 bake, uncovered, about 10 minutes or until heated through.
• 13 let stand for 15 minutes before serving.