Beefy Lasagna
Regi Dean's Recipes 08/22/99
Hamburger
 Southern Living
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Bacon; finely diced	4 sl
Carrot; peeled and chopped	1
Celery stalks; chopped	2
Cheese, Mozzarella; shredded	16 oz
Cheese, Ricotta	1 c
-drained	
Garlic cloves; minced	2 lg
Ground beef	1 lb
Lasagna noodles; cooked and	6
Onion; chopped	3/4 c
Parsley, fresh; minced	2 tb
Pepper	1/2 ts
Salt	1 ts
Tomato paste	3 tb
Tomato puree	1 c
Tomato sauce	8 oz
Wine, dryred	1/2 c
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 8 servings
Combine beef, bacon, onion, and garlic in a 10" skillet; brown meat
well over medium heat.  Drain.
Combine beef mixture, celry,carrot, parsley, tomato sauce, tomato
puree, tomato paste, wine, salt, and pepper in skillet; heat to
boiling.  Cover; reduceheat and simmer 40 to 50 minutes, sitrring
occasionally.
Layer half ofmeat sauce, ricotta cheese, noodles, and mozzarella in a
lightly greased 12x8x2" glass baking dish.  Repeat layers.  Bake at
375 degrees for 25 to 30 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s.