Ingredients
1 tablespoon olive oil1 small onion, finely chopped1/3 cup finely chopped celery1/4 cup finely chopped carrot2 garlic cloves, minced3/4 pound ground beef3/4 pound ground pork1/3 cup white wine or beef stock2/3 cup beef stock1 bay leaf3/4 teaspoon Italian seasoning1/2 teaspoon coarsely ground pepper1/4 teaspoon salt2 jars (15 ounces each) Alfredo sauce, divided 2 large egg yolks1 jar (24 ounces) marinara sauce1 package (9 ounces) no-cook lasagna noodles
Preparation
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.
