Categories: Casserole, Ground Beef, Lasagna, Main Dish

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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