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Creamy Baked Lasagna

3/4 lb mild Italian sausage
1 1/2 lb lean ground beef
1 large onion,finely chopped
2 stalks celery,finely chopped
2 medium carrots shredded
1 6 oz can tomato paste
1 14 oz can beef broth
1 1/2 tsp dry basil
1/2 tsp dry rosemary
1 box lasagna noodles, cooked
Cheese Sauce:
1/4 cup butter
1 large onion chopped
1/4 Cup all-purpose flour
1 14 oz can beef broth
1 cup milk
1 cup shredded Montery Jack Cheese







Preheat oven to 375

Cheese sauce:
Melt 1/4 cup butter in 2 qt, saucepan over medium heat
Add chopped onion and cook until soft
Add 1/4 cup flour and stir until bubbly
Stir in broth and milk, stirring until thick
Remove from heat and stir in Jack cheese
Set aside

Remove sausage casings and crumble meat
Combine beef and sausage in Dutch oven on high heat
Add onion, celery and carrots stirring until meat is lightly browned
Reduce heat to med-high and spoon off any excess fat.
Stir in tomato paste, broth, basil and rosemary and cook until mixture thickens
Cover bottom of 3 qt baking dish with cooked pasta
Spread with 1/4 of meat mixture then 1/4 of cheese sauce
Repeat three more times, ending with cheese sauce
Top with 1 cup freshly grated parmesan (add some mozzarella, if desired)
Bake at 375 25-35 minutes, until bubbly