Makes 8 to 10 servings
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  1. 1 pound mild Italian sausage, casings removed
  2. 3/4 pound lean ground beef
  3. 1 cup chopped onion
  4. 4 cloves garlic, minced
  5. 3/4 teaspoon salt
  6. 2 tablespoons tomato paste
  7. 1/3 cup dry red wine
  8. 1 (24-ounce) jar pasta sauce, divided
  9. 1/2 cup butter
  10. 1/2 cup flour
  11. 3 3/4 cups milk
  12. 3/4 teaspoon garlic salt
  13. 1/2 teaspoon pepper
  14. 2 cups shredded mozzarella cheese
  15. 1 large egg, lightly beaten
  16. 15 oven-ready lasagna noodles
  17. 2 cups shredded Parmesan cheese
  18. Garnish: chopped fresh parsley
  1. Preheat oven to 375º. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook sausage and next 4 ingredients over medium-high heat until meat is browned and crumbly; drain. Stir in tomato paste; cook for 1 minute. Stir in wine, and cook for 2 minutes. Stir in 2 cups pasta sauce, and cook, stirring occasionally, for 10 minutes or until very thick.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, garlic salt, and pepper; cook, stirring often, for 8 to 10 minutes or until thickened. Remove from heat, and stir in mozzarella until melted.
  4. In a small bowl, whisk 1/2 cup cheese sauce into beaten egg; whisk egg mixture into cheese sauce in saucepan.
  5. Spread 1/2 cup meat mixture in bottom of prepared pan, and top with 3 noodles. Spread 1 cup meat mixture over noodles. Spread 1 cup cheese sauce over meat mixture. Sprinkle with 1/3 cup shredded Parmesan. Beginning with noodles, repeat layers 3 times.
  6. Top with remaining noodles, remaining meat mixture, and remaining cheese sauce. Spread remaining pasta sauce over cheese sauce, and sprinkle with remaining shredded Parmesan.
  7. Bake for 30 minutes or until hot and bubbly and cheese is melted. Let stand for 10 minutes before serving. Garnish with chopped parsley, if desired.
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