Directions

• In a large nonstick skillet, cook meat, onion and garlic 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.
• Place bulgur in a bowl; add boiling water and let stand for 1 hour.
• Drain; set aside. Cook lasagna noodles according to package
• directions; drain. In a saucepan, heat butter over medium heat until
• golden brown, about 4 minutes. Remove from the heat. In a bowl,
• whisk flour and milk until smooth; stir into butter. Bring to a
• boil; cook and stir for 2 minutes. Reduce heat to low; add cream
• cheese and seasonings. Cook and stir until smooth. Stir bulgur into
• meat sauce.
• In a 13-in. x 9-in. baking dish coated with cooking spray, spread 1
• cup meat sauce. Layer with 4 noodles, a third each cream cheese and
• meat sauces and 1/3 cup Parmesan cheese. Repeat layers. Top with
• remaining noodles, sauces 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.