3 tablespoons extra-virgin olive oil
1 large finely chopped onion
5 cloves of garlic, minced
1 cup finely chopped carrots
1/2 bunch fresh & finely chopped basil
1 cup sliced white mushrooms
1 pound ground beef
1 pound ground pork
2 tablespoons italian seasoning
1 pound canned or fresh tomatoes
1 jar prepared pasta sauce
Kosher salt and freshly ground black pepper
Heat 3 tablespoons olive oil over medium in a large pan.
Add the onions, garlic, carrots, and mushrooms and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Place cooked vegetable mixture in your crockpot.
In a bowl, combine ground beef, pork and italian seasoning.
Mix thoroughly and add the meat mixture to the same pan.
Brown meat, breaking up any big chunks of meat.
When browned, add to crockpot.
Add the remaining ingredients to the crockpot and stir.
Cook sauce on low for 6-8 hours.
Parmesan Bechamel Sauce:
1/2 stick butter
2 tablespoons all-purpose flour
1 cup heavy cream or half & half
Freshly ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup parmesan or italian blend shredded cheese
In a saucepan, melt the butter over medium-low heat.
Whisk in the flour and cook until the mixture is creamy and no longer smells floury.
Whisk in spices/seasonings.
Take off heat and slowly stir in shredded cheese.
Stir until smooth.
To assemble lasagna:
1 box no-boil lasagna pasta sheets
bolognese sauce above
parmesan bechamel sauce above
shredded mozzarella cheese
teaspoon dried italian seasoning
In the bottom of a 13×9 baking pan, grease lightly with cooking spray.
Add a tablespoon of the bolognese sauce to the bottom of the pan.
Add 1 row of no-boil pasta.
Add a layer of the bolognese sauce over pasta.
Add a layer of the bechamel sauce.
Top with shredded mozzarella.
Repeat until you have used up all the bolognese and bechamel sauce.
Top layer should end with shredded mozzarella cheese.
Sprinkle dried italian seasoning over the top cheese layer.
Bake in a 350 oven for 1 hour.
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