Method

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.

Serves: 6

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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