1 T of The Olive Bin's Tuscan Herb Olive Oil
1 small onion, finely chopped
1/3 C finely chopped celery
1/4 C finely chopped carrot
2 cloves garlic, minced
3/4 lb ground beef
3/4 lb ground pork
1/3 C white wine
2/3 C beef stock
1 bay leaf
1/2 tsp Italian seasoning
1/2 tsp 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
Cannelloni-Style Lasagna
Ingredients
Number Of Servings: 12
Directions
- In Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots; cook and stir 4 to 6 minutes or until tender. Add minced garlic; cook 1 minute longer.
- Add beef and pork; cook 4 to 6 minutes or until no longer pink, breaking into crumbles. Drain out liquid. Stir in white wine. Bring to a boil, and cook until liquid is almost evaporated, about 1 minute.
- 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 C Alfredo sauce and egg yolks.
- Preheat oven to 350 degrees F. To assemble lasagna, spread 3/4 C marinara sauce into a greased 9"x13" baking dish. Layer with four noodles, 3/4 C Alfredo sauce, and 2 C meat mixture. Top with four noodles and 3/4 C marinara sauce. Layer with four more noodles, 3/4 C Alfredo sauce, and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle with remaining Alfredo sauce over top.
- Bake, covered, 30 minutes. Uncover and bake 20 to 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Additional Info
Recipe adapted from Taste of Home
