Cannelloni-Style Lasagna

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 2 garlic cloves, minced
• 3/4 pound ground beef
• 3/4 pound ground pork
• 1/3 cup white wine or beef stock
• 2/3 cup beef stock
• 1 bay leaf
• 3/4 teaspoon Italian seasoning
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 2 jars (15 ounces each) Alfredo sauce, divided
• 2 large egg yolks
• 1 jar (24 ounces) marinara sauce
• 1 package (9 ounces) no-cook lasagna noodles

1. 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.
2. 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.
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 cup Alfredo sauce and egg yolks.
4. Preheat oven to 350u0b0. 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.
5. Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.

olive oil, onion, celery, carrot, garlic, ground beef, ground pork, white wine, beef stock, bay leaf, italian seasoning, ground pepper, salt, alfredo sauce, egg yolks, marinara sauce, noodles

Taken from www.tasteofhome.com/recipes/cannelloni-style-lasagna/ (may not work)