Meaty Lasagna Bolognese
- Ready In:
- 2hrs 5mins
- Ingredients:
- 21
- Serves:
-
9
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
- Preheat oven to 375°.
- 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.
- 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, pepper, salt, and crushed red pepper; taste for seasoning and adjust.
- In a bowl, combine the mozzarella and parmesan cheese.
- To assemble, spread 1/3 of the meat sauce over the bottom of an ungreased 3-quart rectangular baking dish.
- Sprinkle with 1/4 of the cheese mixture; top with 4 noodles.
- Repeat layering meat sauce, cheese, mixture, and noodles two 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 or until heated through.
- Let stand for 15 minutes before serving.
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