Pork
Cannelloni Style Lasagna
I created this lasagna, combining two family favorite dishes, for our family's Christmas celebration. It was extra special because my parents had just come back from a trip to Italy.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/3 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 2 garlic cloves, minced
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1/3 cup white wine or beef stock
- 2/3 cup beef stock
- 1 bay leaf
- 3/4 teaspoon italian seasoning
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 2 jars (15 ounces each) alfredo sauce, divided
- 2 large egg yolks
- 1 jar (24 ounces) marinara sauce
- 1 package (9 ounces) no-cook lasagna noodles
Directions:
- In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
- Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute.
- Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and egg yolks.
- Preheat oven to 350°. To assemble, spread 3/4 cup marinara sauce into a greased 13x9-in. baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top.
- Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.