Meaty Lasagna Bolognese
Amazing lasagna, I exaclty followed up every step of the ingredients, it was almost perfect, will denfinitely make it again and again.
Yield
10 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lean ground beef patty
|
* |
| 8 | ounces |
italian sausage
bulk |
|
| 4 | ounces |
pancetta
or bacon, cut into 1/4-inch pieces |
*
|
| 1 | large |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
milk
|
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
|
|
| 1 | cup |
tomatoes, canned
crushed |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
sage
snipped fresh |
*
|
| ½ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red chili peppers
|
|
| 2 | cups |
mozzarella cheese, non-fat
8 ounces, shredded |
*
|
| 12 |
lasagna noodles
no-boil |
*
|
|
| 10 | ounces |
alfredo sauce
refrigerated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lean ground beef patty
|
* |
| 231.2 | ml/g |
italian sausage
bulk |
|
| 115.6 | ml/g |
pancetta
or bacon, cut into 1/4-inch pieces |
*
|
| 1 | large |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 2 | stalks |
celery
chopped |
*
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
milk
|
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
|
|
| 237 | ml |
tomatoes, canned
crushed |
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
sage
snipped fresh |
*
|
| 2.5 | ml |
black pepper
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
red chili peppers
|
|
| 473 | ml |
mozzarella cheese, non-fat
8 ounces, shredded |
*
|
| 12 | each |
lasagna noodles
no-boil |
*
|
| 289 | ml/g |
alfredo sauce
refrigerated |
* |
Directions
Preheat oven to 375℉ (190℃).
For meat sauce:
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.
