¾ lb. ground beef
¾ lb. ground pork
2 carrots, diced
1 green pepper, diced
¾ minced onion, plus a ⅙ onion
2 garlic cloves, finely chopped, plus a small garlic clove
2 medium tomatoes
1 can sliced mushrooms
1 can tomato sauce (28 oz.)
¼ cup white wine
Bay leaves, oregano, basil
1 9 oz. pack of oven-ready lasagna
1 cup shredded mozzarella cheese
2 Tbsp. butter
2 Tbsp flour
1¼ cup milk, heated
Salt and pepper
Cielito Mio Gourmet Salsa with Dried Chiles
In a large skillet, heat olive oil and add onion until translucent. Add garlic and cook for 30 seconds. Add beef and pork and cook until browned. Add carrots and pepper and cooked until softened.
Blend tomato, ⅙ onion and one small garlic clove.
Add tomato sauce, blended tomato, mushrooms, white wine, spices (oregano, bay leaves, basil) and salt and pepper to taste, cover and simmer for a couple of minutes.
Prepare the bechamel sauce. Melt butter in a small saucepan. Stir in the flour, and cook, stirring constantly, until the paste cooks (do not let it brown). Add hot milk, continuing to stir as the sauce thickens. Add salt and pepper to taste, lower the heat, and cook stirring for 2-3 minutes.
To assemble, place lasagna sheets in the bottom of a 9x13 inch baking dish. Spread meat sauce on top and cover with more lasagna sheets and more meat until baking dish is almost full. Finish with meat sauce, cover with bechamel sauce and mozzarella cheese.
Bake in preheated oven to 375°F for 25 minutes.
Serve and add Cielito Mio Gourmet Salsa with Dried Chiles on top and enjoy!
You can add Cielito Mio Gourmet Salsa with Dried Chiles when cooking the meat sauce to get a spicier lasagna!