The Olive Bin

Cannelloni-Style Lasagna

In Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots; cook and stir 4 to 6 minutes or until tender. Add minced garlic; cook 1 minute longer. Add beef and pork; cook 4 to 6 minutes or until no longer pink, breaking into crumbles. Drain out liquid. Stir in white wine. Bring to a boil, and 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 C Alfredo sauce and egg yolks. Preheat oven to 350 degrees F. To assemble lasagna, spread 3/4 C marinara sauce into a greased 9"x13" baking dish. Layer with four noodles, 3/4 C Alfredo sauce, and 2 C meat mixture. Top with four noodles and 3/4 C marinara sauce. Layer with four more noodles, 3/4 C Alfredo sauce, and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle with remaining Alfredo sauce over top. Bake, covered, 30 minutes. Uncover and bake 20 to 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
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Ingredients

Number Of Servings: 12

1 T of The Olive Bin's Tuscan Herb Olive Oil
1 small onion, finely chopped
1/3 C finely chopped celery
1/4 C finely chopped carrot
2 cloves garlic, minced
3/4 lb ground beef
3/4 lb ground pork
1/3 C white wine
2/3 C beef stock
1 bay leaf
1/2 tsp Italian seasoning
1/2 tsp ground pepper
1/4 tsp salt
2 jars (15 oz each) Alfredo sauce, divided
2 egg yolks
1 jar (24 oz) marinara sauce
1 pkg (9 oz) no-cook lasagna noodles

Directions

  1. In Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots; cook and stir 4 to 6 minutes or until tender. Add minced garlic; cook 1 minute longer.
  2. Add beef and pork; cook 4 to 6 minutes or until no longer pink, breaking into crumbles. Drain out liquid. Stir in white wine. Bring to a boil, and cook until liquid is almost evaporated, about 1 minute.
  3. 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 C Alfredo sauce and egg yolks.
  4. Preheat oven to 350 degrees F. To assemble lasagna, spread 3/4 C marinara sauce into a greased 9"x13" baking dish. Layer with four noodles, 3/4 C Alfredo sauce, and 2 C meat mixture. Top with four noodles and 3/4 C marinara sauce. Layer with four more noodles, 3/4 C Alfredo sauce, and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle with remaining Alfredo sauce over top.
  5. Bake, covered, 30 minutes. Uncover and bake 20 to 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Additional Info

Recipe adapted from Taste of Home

Associated Products

Tuscan Herb Olive Oil