Meat Lasagna

• 1/4 C Olive Oil
• 1 Ea. Medium Spanish Onions, small dice
• 1 Stalk Celery, small dice
• 1 Carrot, small dice
• 6 Cloves Garlic, minced
• 1 t Crushed Red Pepper Flakes (or more if you like it spicy)
• 2 C Red Table Wine
• 2 T Italian Seasoning
• 2 Ea. Bay Leaves
• 4 Ea. 14 oz Cans Crushed Tomato
• Salt and Pepper to taste

Sweat first 6 ingredients until onions are translucent.  Add Burgundy and reduce by ½.  Add remaining ingredients and simmer for 45 minutes.  Season with salt and pepper to taste.

In a separate pan, brown:

• 2 # Ground Beef
• 2 # Sweet Italian Sausage (casings removed, large pieces)

Drain fat, and add all meat to sauce.  Remove bay leaves.  In a nonstick 9X11 baking dish, ladle a thin layer of meat sauce in the bottom.  Then a layer of  pre-cooked or “no-boil” lasagna noodles (I like Barilla).  Follow that with another layer of sauce, a thin layer of part-skim shredded mozzarella**, and a thin layer of  shredded asiago cheese topped with another layer of noodles.  Repeat until you almost reach the top of the pan.  The top layer should be the cheeses.  Cover, and bake at 375 for about 45 minutes.  Uncover and bake an additional 7-10 minutes, or until golden, brown, and delicious looking.  Enjoy!

**You will need about 2# of shredded part skim mozzarella, and 1# of shredded or grated asiago cheese.