Lasagna with Two Sauces 1-1/2 pounds each ground beef and ground pork 1 cup finely chopped onion 4 garlic cloves, minced 1 teaspoon dried oregano 2 tablespoons olive oil 1 cup dry red wine or beef broth 4 cans (15 ounces each) tomato sauce 1/2 teaspoon salt 1/4 teaspoon pepper Dash paprika 15 uncooked lasagna noodles CREAM CHEESE SAUCE: 1/2 cup butter Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lasagna with Two Sauces cont. 1 cup all-purpose flour 4 cups milk 1 package (8 ounces) cream cheese, softened 1/4 teaspoon each salt and ground nutmeg 1/8 teaspoon pepper 1-1/2 cups (6 ounces each) grated Parmesan cheese In a large skillet, cook meat, onion, garlic and oregano in oil until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. Cook lasagna noodles according to Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Lasagna with Two Sauces package directions; drain. In a large saucepan, melt butter. Stir in flour; cook and stir until lightly browned, about 6-8 minutes. Gradually stir in milk until smooth. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened. In a greased 13-in. x 9-in. baking dish, spread 1 cup meat sauce. Layer with 5 noodles, a third each cream cheese and meat sauces and 1/2 cup Parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting. Yield: 15 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008