Lasagna Alla Bolognese

Ingredients

• Ground beef (1 pound)
• Italian sausage (1 pound, casings removed)
• Onion (1, chopped)
• Carrot (1, finely chopped)
• Celery (1 stalk, finely chopped)
• Garlic (3 cloves, minced)
• Canned crushed tomatoes (28 ounces)
• Tomato paste (2 tablespoons)
• Red wine (1/2 cup)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Lasagna noodles (12 sheets, cooked)
• Béchamel sauce (2 cups)
• Mozzarella cheese (2 cups, shredded)
• Parmesan cheese (1 cup, grated)

Instructions

1. In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, breaking it up with a spoon. Drain any excess fat.
2. Add the chopped onion, carrot, celery, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
4. Pour in the crushed tomatoes and red wine. Season with dried oregano, dried basil, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat and let simmer for 30 minutes, stirring occasionally.
5. While the sauce simmers, preheat the oven to 375°F (190°C).
6. To assemble, spread a thin layer of the Bolognese sauce on the bottom of a 9x13-inch baking dish.
7. Layer 3 lasagna noodles over the sauce, then spread another layer of Bolognese sauce over the noodles, followed by a layer of béchamel sauce.
8. Sprinkle with a third of the grated Parmesan and half of the shredded mozzarella cheese.
9. Repeat the layering process until all ingredients are used, finishing with a final layer of béchamel and the remaining cheese on top.
10. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
11. Allow the lasagna to cool for 10 minutes before slicing and serving.