Lasagna ala Tuscany

prep time
20 minutes
total time
135 minutes


  • 1 (16-oz.) pkg. Carando® Toscano Ground Sausage
  • ½ lb. ground sirloin beef
  • ½ cup butter
  • ½ cup flour
  • 3 cups whole milk
  • 1 ½ cups finely chopped onions
  • 1 ½ cups finely chopped carrots
  • ½ cup finely chopped celery
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine
  • 1 (28-oz.) can crushed tomatoes
  • 1 cup no salt added chicken stock
  • 1 (6-oz.) can tomato paste
  • 1 tablespoon dried basil
  • ½ teaspoon ground thyme
  • Salt and pepper to taste
  • 8 uncooked lasagna noodles
  • 2 cups (8 oz.) shredded mozzarella cheese
  • ½ cup (2 oz.) shredded Parmesan cheese


1. To make béchamel sauce, melt butter over medium heat in 4-quart stock pot. Stir in flour; cook and stir 2 minutes making sure flour doesn’t get brown. Slowly whisk in milk. Continue cooking, stirring constantly, until mixture has thickened and just starts to simmer. Remove from heat; let stand at room temperature.
2. To make pasta sauce, sauté onions, carrots, celery and garlic in olive oil until tender. Add sausage and beef; cook until browned. Add wine and simmer 5 minutes. Stir in remaining ingredients, except noodles and cheese; simmer 30 minutes or until desired thickness, stirring occasionally.
3. Heat oven to 375° F. Spoon about 1 cup tomato sauce into bottom of 13x9x2-inch pan. Top with 4 lasagna noodles. Spread half of the remaining pasta sauce and half the béchamel sauce over noodles. Sprinkle 1 ½ cups mozzarella over the top. Repeat layers with remaining noodles, sauces and mozzarella cheese. Sprinkle Parmesan over top.
4. Cover pan with foil and bake at 375° F. for 45 minutes. Remove cover and bake an additional 15 to 20 minutes until cheese is slightly browned on top.

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