Makeover Lasagna With Two Sauces

• 1 pound lean ground beef (90% lean)
• 1/2 pound lean ground pork
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 cup dry red wine or beef broth
• 4 cans (15 ounces each) tomato sauce
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• Dash paprika
• 2/3 cup bulgur
• 2 cups boiling water
• 12 uncooked lasagna noodles
• 1/4 cup butter
• 1 cup all-purpose flour
• 4 cups fat-free milk
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1/4 teaspoon each salt and ground nutmeg
• 1/8 teaspoon pepper
• 1 cup shredded Parmesan cheese

1. In a
2. , cook meat, onion and garlic until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
3. Place bulgur in a bowl; add boiling water and let stand for 1 hour. Drain; set aside. Cook lasagna noodles according to package directions; drain. In a saucepan, heat butter over medium heat until golden brown, about 4 minutes. Remove from the heat. In a bowl, whisk flour and milk until smooth; stir into butter. Bring to a boil; cook and stir for 2 minutes. Reduce heat to low; add cream cheese and seasonings. Cook and stir until smooth. Stir bulgur into meat sauce.
4. In a 13x9-in. baking dish coated with cooking spray, spread 1 cup meat sauce. Layer with 4 noodles, a third each cream cheese and meat sauces and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, sauces and Parmesan cheese. (Pan will be full.) Cover and bake at 350u0b0 for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.

ground beef, lean ground pork, onion, garlic, red wine, tomato sauce, sugar, oregano, pepper, paprika, bulgur, boiling water, lasagna noodles, butter, flour, milk, cream cheese, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/makeover-lasagna-with-two-sauces/ (may not work)