Categories: pasta

Ingredients

• 1 Tbsp. olive oil
• 1 small onion, finely chopped
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 2 garlic cloves, minced
• 3/4 lb. ground beef
• 3/4 lb. ground pork
• 1/3 cup white wine or beef stock
• 2/3 cup beef stock
• 1 bay leaf
• 3/4 tsp. Italian seasoning
• 1/2 tsp. coarsely ground pepper
• 1/4 tsp. salt
• 2 jars (15 oz. each) Alfredo sauce, divided
• 2 egg yolks
• 1 jar (24 oz.) marinara sauce
• 1 pkg. (9 oz.) no-cook lasagna noodles

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add minced garlic; cook 1 minute longer.

2. Add the beef and pork; cook 4-6 minutes or until no longer pink, breaking into crumbles; drain. Stir in white wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute.

3. Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup

4. Alfredo sauce and the egg yolks.

5. Preheat oven to 350 degrees. To assemble, spread 3/4 cup marinara sauce into a greased 13×9-inch baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top.

6. Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Email to a friend | Print this recipe | Back