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Directions

• Make the meat sauce:
• In a large pan, heat the olive oil. Add the onions, celery and carrots. Saute for a few minutes until softened.
• Add the garlic, salt and pepper. Saute for another minute.
• Add the ground beef, sausage, and all the seasonings, breaking it up, until browned. Add the bay leaf and parm rind if using.
• Add the red wine, simmer, for a couple of minutes first, then add the tomato passata jars. Clean them out with a touch of water.
• Bring to a boil, reduce heat and simmer partially covered for about 30-45 minutes. Stir in the fresh basil.
• Make the bechamel sauce
• In a pot, melt the butter. Once melted, whisk in the flour until smooth. Whisk for a couple of minutes.
• While whisking, slowly add milk and whisk until you all the mixture is smooth. Let simmer, whisking occasionally until thickened, a couple more minutes.
• Add the nutmeg, salt, pepper and parmesan. Whisk until smooth. Turn heat off. Set aside.
• Assembly:
• In a 9×13 inch casserole dish, put a thin layer of meat sauce to cover whole dish. Add one layer of no cook noodles, not overlapping.
• Add another layer of meat sauce, covering the noodles with no open spots.
• Sprinkle a layer of shredded cheese.
• Add the second set of no cook pasta. Add the second set of meat sauce layer, then some cheese.
• Add the third layer of no cook pasta, the meat sauce, finally top with the bechamel sauce and top with cheese.
• Spray a piece of foil with some cooking spray so it doesn’t stick to the cheese. Cover and bake in a 400 degree oven for 30 minutes.
• After 30 minutes, carefully remove foil and bake for another 15 minutes. If lasagna is not browned enough on top, you can broil for a couple of minutes. Let sit for at least 30-45 minutes before slicing. Enjoy!