Classic Lasagna

Ingredients

• 2 tbsp. oil
• 2 tbsp. butter
• 1 onion, diced
• 1 garlic head, minced
• 1 carrot, shredded
• 1 celery stalk, diced
• 1 lb. ground Sweet Italian sausage
• 1/2 lb. ground beef
• 2 (6 oz.) cans tomato paste
• 1 (14.5 oz.) can diced tomato
• 1 1/2 cup red wine
• 1/2 cup chopped fresh basil
• 2 tbsp. Italian Seasoning
• 1 tsp. sugar
• 2 tsp. salt
• 1/4 tsp. pepper
• 32 oz. low-fat ricotta
• 1/2 cup chopped fresh parsley
• 1 egg
• 1 tsp. salt
• 2 lb. Cheddar Jack cheese (could be substituted with Mozzarella or Cheddar)
• 1 lb. lasagna sheets

Bechamel Sauce

• 1/4 cup butter
• 1/3 cup flour
• 2 1/4 cup milk
• 1/2 tsp. nutmeg
• salt & pepper
• 1 cup freshly shredded Parmesan cheese

Directions

1. In a large pan melt 2 tablespoons of butter and 2 tablespoons of oil over medium-high heat. Add onion and garlic and cook stirring for 4 minutes, or until onion is soft. Add shredded carrot and diced celery stalk and cook for another 1 minute.
2. Add ground Sweet Italian sausage and ground beef, cook for 5-7 minutes breaking up any chunks with a spatula. Stir in 2 cans of tomato paste, 1 can diced tomato, red wine, chopped fresh basil, Italian seasoning, sugar, salt and pepper. Turn the heat down to low and simmer for 45-50 minutes.
3. Cook lasagna pasta according to package directions.
4. In a medium bowl mix together ricotta cheese, chopped parsley, egg and 1 teaspoon salt. Set aside.
5. To make Bechamel sauce, in a medium pan or sauce pan melt butter over medium-low heat. Stir in flour and cook for 1 minute, stirring. Pour in some milk and stir until it's smooth and creamy. Stir in the rest of the milk and bring to a boil, don't stop stirring.
6. Cook until the sauce thickens up a little and add 1/2 teaspoon nutmeg, salt and pepper to taste. Stir in Parmesan cheese and cook just until it melts, remove from heat.
7. To assemble, preheat oven to 350F.
8. Line the bottom of lasagna pan with lasagna sheets and spread 1/2 of the meat sauce over the bottom. Sprinkle 1/3rd of Cheddar Jack cheese over the meat sauce and cover with lasagna sheets.
9. Spread 1/2 of ricotta mixture and pour 1/3rd of Bechamel sauce over the ricotta, cover with lasagna sheets.
10. Spread the rest of meat sauce and sprinkle 1/3 of Cheddar Jack cheese, cover with lasagna sheets.
11. Spread the rest of ricotta mix and pour 1/3rd of Bechamel sauce over it, cover with lasagna sheets.
12. Pour the rest of Bechamel sauce over the last layer of lasagna sheets and sprinkle with the remaining Cheddar Jack cheese.
13. Tear aluminum foil to cover the lasagna pan and spray non-stick spray on one side of the foil. Cover the lasagna with the foil, sprayed side down.
14. Bake for 50-60 minutes, until cheese is melted and it's bubbling from the sides. Allow it to cool before serving.