MAKE THE SAUCE: Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.
ASSEMBLE AND BAKE THE LASAGNA: Stir together the milk and Parmesan sauce and evenly spread 1/2 cup over the bottom of a 12" x 9" pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3/4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3/4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3/4 cup of the sauce, the remaining 1 cup of the cheese mixture, and the remaining 3/4 cup of sauce. Sprinkle evenly with the Parmesan.
BAKE AND SERVE THE LASAGNA: Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.
Reprinted with permission from ©Dollars to Donuts: Comfort Food & Kitchen Wisdom from Route 66's Landmark Rock Cafe, by Dawn Welch with Raquel Pelzel, published by Rodale click for book review
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