Lasagna with White Wine Sauce

To make the sauce, place Italian pork and ground turkey in a large frying pan over medium heat. Salt and pepper the meat.

Chop herbs, mince garlic, dice onions and turn oven on to 350F to preheat while meat is cooking.

When meat is almost fully browned and done cooking, add a few tablespoons of olive oil if needed. Then add diced onion. If using ground beef instead of turkey, drain the grease off of the meat.

After onions are golden and almost translucent, add garlic, crushed tomatoes, tomato paste, brown sugar, chardonnay, and salt and pepper to taste. Add drained and chopped olives and mushrooms if desired and heat through. Then remove from heat.

In a 9 x 13 baking pan, layer all ingredients:

Sauce (important to begin with a layer of sauce)
Single layer of uncooked lasagna noodles (almost 4 per layer)
Sauce
Cheeses (half of all four kinds – except same some Parmesan for the top)
Single layer of lasagna noodles
Sauce
Cheeses (half of all four kinds – except same some Parmesan for the top)
Single layer of lasagna noodles
Sauce

Cover the pan tightly with aluminum foil. Bake for 45-50 minutes. Remove foil. Add remainig grated parmesan on top of lasagna and return to oven uncovered for an additional five minutes or until cheese is melted.

Serve with your favorite bread and wine. Garnish with fresh basil.