If lasagna and grilled cheese could make a baby, this meat and cheese filled beauty would be it.
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons thyme
2 teaspoons oregano
1/4 pound ground pork
1/4 pound ground beef
1/2 cup red wine
1 tablespoon tomato puree
1 16-ounce can chopped tomatoes
1 cup water
12 lasagna sheets
8 slices white bread
3 1/2 tablespoons butter
1 3/4 tablespoons unsalted butter
3 tablespoons plain flour
1 cup milk
3/4 cup shredded mozzarella
1/2 cup shredded Parmesan
Let's get Cooking...
Heat oil in a saucepan over medium heat. Add onion and cook for 1 to 2 minutes. Add garlic and herbs and cook for 1 additional minute. Add pork and beef and cook for 3 to 4 minutes until well browned. Add red wine, tomato puree and chopped tomatoes. Stir to combine, then add water. Bring everything to a simmer and cook for 30 minutes or until reduced and thickened. The sauce should be quite dry. Season to taste and set aside to cool.
For the white sauce: Melt butter in a saucepan over medium heat, then add the flour and cook, stirring for 1 minute until thickened. Continue to stir while gradually adding milk, and cook for 2 to 3 minutes. Add the cheeses and stir until smooth. Season to taste, then remove from heat and set aside to cool slightly.
Bring a large pot of salted water to boil and cook lasagna sheets until al dente. Drain and rinse in cold water. Pat sheets dry with paper towels, then cut each sheet to the same size as the bread slices.
Butter a slice of bread, then flip bread and place a lasagna sheet on the unbuttered side. Top the pasta sheet with a quarter of the meat mixture, then another lasagna sheet followed by a quarter of the cheese sauce, leaving a 1/4-inch border. Top with a third lasagna sheet, then a second slice of bread, butter side up.
Repeat the layering process with all the remaining ingredients to make 4 sandwiches.
Grease and heat a sandwich press. Add the sandwiches and cook until golden and crisp. Serve immediately.