Ingredients
Ragu Sauce:
1/2 cup (1 stick) Butter
2 Carrots (3/4 lbs) peeled, finely chopped
2 Celery stalks, finely chopped
1 large Onion, finely chopped
3/4 pound lean ground beef
3/4 pound lean ground turkey
2 cups water
1/4 cup (2 ounces) Tomato paste
1 cup dry red wine
Cheese Mixture:
15 Ounces Ricotta Cheese
1 Cup Italian Blend cheese (or mozzarella)
1 cup Parmesan cheese
1 egg
Lasagna:
12 Lasagna noodles
1 Cup Mozzarella cheese
2 cups (16 ounces) Marinara sauce
Preparation
For Ragu: Melt butter in large saucepan over Med. high heat. Add carrots, celery, & onion. Cook until soft, stirring often, about 7 minutes. Add beef & turkey. Cook 5 minutes more until meat is cooked through. Make sure to break up meat well. Whisk water & tomato paste in bowl. Add to meat mixture. Bring to boil then reduce heat to Med. and simmer 5 minutes. Add wine. Bring to boil then reduce to medium again. Simmer about 1 hour until almost all liquid has evaporated. Stir occasionally.
For Cheese:
Mix ricotta, italian blend, parmesan, & egg in a bowl until smooth-ish.
For Lasagna: Pre-heat oven to 400F. Cook noodles as directed on box until just tender. Drain and rinse under cold water. Pour 1 cup marinara sauce in bottom of 13x9x2 glass baking dish. Cover sauce with 4 noodles, overlapping them as necessary. Spread half of Ragu mix on top of noodles. Spread half of cheese mixture on top of Ragu. Cover both with another layer of 4 noodles. Repeat again with ragu, cheese mix, and noodles. Cover top layer of noodles with remaining cup of marinara sauce. Then sprinkle cup of mozzarella cheese over all.
Bake Lasagna, uncovered, in oven for 30 minutes until bubbling and edges are golden. Let stand 5-10 minutes before serving.
