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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 9 |
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Better Homes and Gardens Ingredients:
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 white 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 |
Directions:
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.
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