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1
Preheat the oven to 375F.
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2
In a large heavy pot cook the bacon over medium heat until golden, about 6 minutes.
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3
Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 6 minutes.
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4
Stir in the carrots and celery and cook until the celery is translucent, about 5 minutes.
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5
Stir in the meatloaf mix and brown, breaking up the lumps with a spatula, about 6 minutes.
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6
Add the wine and boil until the wine is almost evaporated, about 3 minutes.
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7
Stir in the milk and bring to a boil.
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8
Stir in the tomato paste and tomatoes with their juice and boil until the sauce is slightly thickened, about 10 minutes.
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9
Remove the sauce from the heat and season with salt and pepper to taste.
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10
In a 3-to 3 1/2-quart lasagna dish spread 1 cup of the sauce over the bottom.
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11
Place 3 lasagna noodles evenly over the sauce, leaving even space between the noodles.
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12
Top the noodle layer evenly with a layer of sauce, then place another 3 noodles on top.
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13
Dollop half the ricotta over the noodles then spread an even layer of sauce over the cheese and top with another layer of noodles and sauce.
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14
Dollop the remaining ricotta over the lasagna and sprinkle with the mozzarella.
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15
Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes.
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16
Uncover the dish and continue to cook until the cheese is golden, about 30 minutes more.
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17
Let the lasagna stand 10 minutes before serving.
