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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
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

Printed from tasteofhome.com Nov 19, 2008

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Lasagna with Two Sauces cont.

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 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.