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Meaty Lasagna Bolognese

Makes: 9 to 10 servings
Prep 45 mins Bake 375°F 50 mins Stand 15 mins
Meaty Lasagna Bolognese
  • 1  pound  lean ground beef
  • 8  ounces  bulk Italian sausage
  • 4  ounces  pancetta or bacon, cut into 1/4-inch pieces
  • 1  large  onion, chopped
  • 2  medium  carrots, chopped
  • 2  stalks  celery, chopped
  • 3  cloves  garlic, minced
  • 1  cup  whole milk or 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 flat-leaf parsley
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper
  • 2  cups  shredded mozzarella cheese (8 ounces)
  • 1  cup  finely shredded Parmesan cheese (4 ounces)
  • 12  no-boil lasagna noodles
  • 1 10  ounce container  refrigerated alfredo pasta sauce
Directions For meat sauce::

1. Preheat oven to 375 degrees F. In a large pot, cook ground beef, sausage, pancetta, onion, carrots, celery, and garlic over medium-high heat until meat is brown and vegetables are tender. Drain off fat.

2. Stir in milk. Simmer, uncovered, until milk is nearly evaporated. Stir in wine and broth. Simmer, uncovered, until liquid is nearly evaporated. Stir in crushed tomatoes, tomato paste, sage, parsley, black pepper, salt, and crushed red pepper. In a medium bowl, combine mozzarella and Parmesan cheeses.

3. To assemble, spread one-third of the meat sauce over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Sprinkle with one-fourth of the cheese mixture. Top with noodles. Repeat layering meat sauce, cheese mixture, and noodles two more times. Spread the alfredo sauce evenly over the noodles.

4. Cover dish with foil. Bake for 40 minutes. Sprinkle with the remaining cheese mixture. Bake, uncovered, about 10 minutes more or until heated through. Let stand for 15 minutes before serving. Makes 9 or 10 servings.

Nutrition Facts (Meaty Lasagna Bolognese)
  • Servings Per Recipe 9,
  • cal. (kcal) 631,
  • Fat, total (g) 38,
  • chol. (mg) 95,
  • sat. fat (g) 17,
  • carb. (g) 38,
  • Monounsaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 6,
  • pro. (g) 32,
  • sodium (mg) 1157,
  • Percent Daily Values are based on a 2,000 calorie diet

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