Ingredients

8 0z bulk italian sauage

8 oz ground beef

1 cup choped onion

3oz chopped pancetta

1/2 C finly chopped carrot

1`/2 C chopped green pepper

1/4C chopped celery

4 cloves garlic minced

1 28oz can crushed tomatoes

1/2 C red wine

1/2tes salt 1/4 tes pepper

1/2 cup whole milk

1/4 cup basil

2 T fresh oregano

1 res shataki parmesan sauce

15 lasagna noodles

1C parmesan

parsely

Preparation

  1. meat sauce. 4 qt douch oven cook meat onion,pancetta carrot,pepper,celery 4 Clives garlic over med heat until meat brown and vegs soft 2 add tomaatoes tomato past wine salt pepper simmer 30 min. add milk basal and oregano

3.oven 350 one C to pan + 3 noodles 2Ca meat sauce top with3 noofles and 1/2 of the musroom sauce repeate layering noodles etc Bake 30mins covered, then add parmesan then bake 20-30 mins uncovered. let rest 20mins

Mushroom sauce hydrate dried rooms and chop. cook 4 clove garlic in 3 T butter 30 secs then stir 3T flower the slow + 11/2 C milk and 1/2 Cwhite wine cooke until bubbly. remove from heat+ rooms + one carton ricotta, oneC Paar 1/4C basial 1/4C parsley + 1/2 tes salt.