1 large carrot or ten baby carrots finely chopped
2 stalks celery finely chopped
1 small or 1/2 large onion finely chopped
3 cloves garlic, finely chopped
2 strips bacon, chopped
1 T. butter
5 basil leaves, chopped
1 T. chopped oregano
1 t. salt
1 lb. Ground beef
1 28 oz. Can Tomato puree (you’ll use about 3/4 of it)
1/2 cup dry red wine
1-cup beef stock

In a heavy skillet melt butter and cook bacon until almost crisp. Add carrots, celery, onion
and garlic. Cook over medium heat until carrots begin to soften. Add oregano, basil and salt.
Cook until all vegetables are soft. Remove from pan. Add beef and cook until brown. Return
vegetable mixture to pan. Add tomato puree (put leftover sauce in a plastic resealable bag and
 freeze it), dry red wine and enough beef stock to slightly thin the sauce. Cook over low heat
for 1/2 hour. This sauce can be made ahead of time.

1 6 oz. Container low fat ricotta cheese
1 cup grated Parmesan cheese
Meat sauce – reserve 1/4 cup for topping
1 pkg. No boil lasagna noodles

Spray 9" x 9" deep baking dish with cooking spray. Put 1/2-cup sauce in bottom of pan.
Put layer of lasagna on top. Spread 1/3 of ricotta and 1/3 of Parmesan on noodles. Add another
1/2 cup of meat sauce. Repeat with noodles then cheese then sauce. You should have 3 or 4 layers.

2 T. butter
2 T. flour
2 cups milk
1/2 t. chicken bullion granules
1/4 t. nutmeg
1/2-cup Parmesan cheese
Reserved meat sauce

Melt butter in heavy saucepan. Add flour and cook over medium heat for 2 minutes –
stir constantly. Add milk and stir until sauce begins to thicken. Add bullion, nutmeg, cheese
and reserved meat sauce. Pour mixture on top of prepared lasagna. You can prepare the
lasagna up to this point and then refrigerate it until later in the day or overnight.

Preheat oven to 350 degrees. Cover lasagna lightly with foil. Bake for 30 minutes. Remove
foil and continue to bake for approximately 15 minutes or until it is bubbly and starting to
brown slightly on top. Remove from oven and allow to rest for 10 minutes before cutting and serving.