Meaty Lasagna Bolognese

Better Homes and Gardens

• Ready In: 2 hrs 5 mins
• 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

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.