Traditional Lasagna

• 9 lasagna sheets precooked
• 1/4 cup Crystal Farms(R) Shredded Mozzarella Cheese
• 3/4 cup Crystal Farms Finely Shredded Asiago & Parmesan Cheese
• 1/4 cup Crystal Farms(R) Grated Parmesan Cheese
• 1 tablespoon basil de-stemmed, chopped
• 1/2 tablespoon Italian parsley chopped
• 1 clove garlic
• 6 ounces Crystal Farms(R) Shredded Mozzarella Cheese
• 1/2 cup Crystal Farms Part Skim Ricotta Cheese
• 1 egg
• 1/4 cup Crystal Farms Butter unsalted
• 1/4 cup flour
• 2 cups milk
• 2 cups heavy cream
• 2 ounces Crystal Farms Wisconsin Original Cream Cheese Box
• 7 ounces Crystal Farms Finely Shredded Asiago & Parmesan Cheese
• 1 teaspoon granulated garlic
• 1/8 teaspoon nutmeg ground
• 1 tablespoon extra-virgin olive oil
• 8 ounces ground beef
• 8 ounces ground pork
• 1/2 yellow onion diced
• 1/2 carrot diced
• 1/2 stalk celery diced
• 1 1/2 garlic cloves minced
• 1/3 cup red wine
• 28 ounces tomatoes crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon oregano dried crushed
• 1/4 teaspoon basil dry flakes

1. Preheat oven to 350 F.
2. Spread Alfredo sauce evenly on the bottom of a greased 9-inch square baking pan.
3. Top with a single layer of precooked pasta sheets.
4. Top with 1 1/2 cups of Bolognese sauce and spread evenly over the pasta.
5. Evenly spread 3/4 cup of Ricotta filling over the Bolognese and top with a 1/4 cup of shredded Asiago & Parmesan cheese.
6. Repeat steps 2-4.
7. Top with another layer of pasta, followed by a cup of Bolognese sauce and a 3/4 cup of Alfredo sauce.
8. Top with 1/4 cup of shredded Mozzarella cheese and 1/4 cup of shredded Asiago & Parmesan cheese.
9. Bake at 350u0b0 F until a knife can be easily inserted and removed and the pasta is fully cooked, about 30-40 minutes.
10. Serve.
11. Combine the grated Parmesan cheese, basil, parsley and garlic in the bowl of a food processor. Pulse until well combined.
12. Add the Mozzarella cheese, Ricotta cheese and eggs to the mixture and process. Reserve in the refrigerator until needed.
13. Melt 1/2 cup of butter in a medium saucepan over medium-high heat. Add the flour to the saucepan and stir. Continue stirring and cooking the mixture for 3 minutes.
14. Whisk in the milk and cream and bring to a simmer while stirring.
15. Add seasonings and cream cheese and continue to stir to incorporate the cream cheese.
16. Whisk in the finely shredded Asiago & Parmesan cheese and heat just enough to fully incorporate the cheese.
17. Heat a large 12-quart stock pot over medium heat.
18. Brown the ground beef and pork in 1 tablespoon of extra virgin olive oil. Remove from pan and reserve.
19. Add the onions, carrot, celery and garlic to the same pan used to cook meat and cook on low heat. Simmer until vegetables are soft and flavorful.
20. Pour red wine into the saucepot and reduce until almost dry.
21. Add tomato, salt and seasoning, and then simmer on low heat for 2-3 hours.

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Taken from www.yummly.com/recipe/Traditional-Lasagna-1056413 (may not work)