This is Allison's most requested meal.  It is not easy to serve as it pretty much falls apart when you scoop it.  But it tastes so good that no-one cares.  It is easy to make the day ahead and then let it come to room temperature the next day and cook it.  You can freeze it uncooked or cooked.  We usually make it in two 9x9 pans so we can eat one and freeze the other.


 3/4 lb mild Italian Sausage
1 1/2 lb ground beef
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1 can 6 oz tomato paste
1 can (14 1/2 oz) beef broth or 1 1/2 c
1 1/2 tsp basil
1/2 tsp rosemary
12-16 lasagna noodles, cooked
cheese sauce
1 c jack cheese, shredded
1 c parmesan cheese, shredded (in a pinch do 2 c jack cheese and skip the parmesan)
Salt and Pepper

Cheese Sauce:
1/4 c butter
1 large onion, finely chopped
1/4 c flour
1/8 tsp nutmeg
1 can (14 1/2 oz) beef broth or 1 1/2 c
1 c milk
2 c jack cheese

1. Cook sausages, crumbled beef, onion, celery and carrots in a large skillet.  Drain.
2. Stir in broth, tomatoes and spices.  Cook until mixture is thick around 15 minutes.
3. Make the cheese sauce by melting the butter in a pan.  Add the onion and cook for a few minutes, stirring until onion is soft.  Blend in flour and nutmeg.  Cook until bubbly.  Stir in broth and milk.  cook until it boils and thickens slightly.  Remove from heat.  Stir in cheese until cheese is melted.
4. Assemble lasagna in a sprayed 9x13 pan.  Arrange 1/3 of the lasagna noodles, 1/3 of the meat sauce, 1/2 of the cheese sauce.  Repeat.   End with a layer of lasagna noodles and the last of the meat sauce.  Top with jack cheese and Parmesan.  Cook in a 375 degree oven for 25-35 minutes till bubbly.