Directions

• In a large skillet or Dutch Oven, sauté carrots, celery and onions in olive oil for about 8 minutes, add garlic and cook until all vegetables are soft and translucent.
• Add tomato paste and mix together. 
• Add 1 cup of red wine and cook until the mixture has reduced by half, somewhere between 5-10 minutes. The picture below shows what the mixture should look like after it has reduced. 
• Add 1 can of peeled tomatoes and mash with a mixing spoon to break up the tomatoes.
• Add sugar and mix. 
• Add 2 cups of Beef Stock and bring to heavy simmer. 
• Cook beef & sausage in a separate skillet, drain grease and add meat to the red sauce.
• Let simmer uncovered for around 1 hr and add the rest of the beef stock to the sauce. Continue to simmer for 1-1.5 hrs. 
  
• Making Your White Sauce
• Once your meat sauce has simmered for 2.5-3 hrs, make your white sauce. Melt butter in a large skillet until bubbling. 
• Add in flour 1 tbsp at a time, making sure to whisk constantly to get a smooth mixture. 
•  Let cook for about 1 minute, it will begin to thicken.
• Turn your heat down to Medium Low. Add the milk 1 cup at a time, whisking constantly. 
• Add nutmeg and parmesan and stir to melt cheese.
• Season with salt & pepper to your liking. 
• Let cook on Low heat for a few minutes, whisking occasionally until it has thickened to the point where it will coat a wooden spoon. 
• Remove from heat. 
• Lasagna Noodles
• This step is totally optional - if you can make fresh lasagna noodles they are always delicious. However, I personally use the Oven Ready flat lasagna noodles for this recipe, they are a huge time saver and turn out well every time. They require no prep and are ready to use right out of the box. I like these because the absorb the liquid that cooks out of the sauce as it bakes in the oven better than a boiled noodle. 
• Assembling Your Lasagna
• Coat the bottom of your casserole dish with a thin layer of meat sauce.
• Add a layer of your noodles on top of sauce (3-4 noodle sheets.)
• Add a thicker layer of meat sauce, then ladle the white sauce on top.
• Spread around 9 slices of mozzarella on top of sauce mixture. 
• Repeat these steps until you have reached the top of your casserole dish.
• Cover with foil and bake for 1 hr and 15 minutes at 350 degrees.
• Remove foil and bake uncovered for another 15-25 minutes. 
• Let sit for around 20-25 minutes after removing from oven, this will help to reabsorb some of the liquid that cooks out of the sauce and thicken the lasagna. 
• Serve with garlic bread and Enjoy!