Recipes and Cooking Meaty Lasagna Bolognese 4.2 (12) 1 Review Don't be deterred by the lengthy ingredient list for this scrumptious Italian main dish recipe. This is the mother of all lasagnas, combining beef, sausage, pancetta, and white wine to name a few. Your family will think it's well worth the effort. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Bake Time: 50 mins Stand Time: 15 mins Total Time: 1 hrs 50 mins Servings: 9 Jump to Nutrition Facts Ingredients 1 pound lean ground beef 8 ounce bulk Italian sausage 4 ounce 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 ½ cup dry white wine ½ cup chicken broth 1 cup canned crushed tomatoes 2 tablespoon tomato paste 1 tablespoon snipped fresh sage 1 tablespoon snipped fresh flat-leaf parsley ½ teaspoon ground black pepper ¼ teaspoon salt ¼ teaspoon crushed red pepper 2 cup 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: 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 631 Calories 38g Fat 38g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 631 % Daily Value * Total Fat 38g 49% Saturated Fat 17g 85% Cholesterol 95mg 32% Sodium 1157mg 50% Total Carbohydrate 38g 14% Total Sugars 6g Protein 32g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.