Printable | Taste of Home

Makeover Lasagna with Two Sauces

1 pound lean ground beef
1/2 pound lean ground pork
1 cup finely chopped onion
4 garlic cloves, minced
1 cup dry red wine or beef broth
4 cans (15 ounces each) tomato sauce
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon pepper
Dash paprika
2/3 cup bulgur
2 cups boiling water
12 uncooked lasagna noodles
CREAM CHEESE SAUCE:
1/4 cup butter
1 cup all-purpose flour
4 cups fat-free milk
1 package (8 ounces) reduced-fat cream cheese, cubed
1/4 teaspoon each salt and ground nutmeg
1/8 teaspoon pepper

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Makeover Lasagna with Two Sauces cont.

1 cup (4 ounces) shredded Parmesan cheese

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.