Lighter Lasagna Bolognese

Directions

1. Preheat oven to 425°F.
2. Prepare pasta according to package directions. Set aside in single layer.
3. Meanwhile, add onion, celery, carrots and garlic to bowl of food processor; pulse until finely chopped; set aside.
4. Heat oil in large skillet over medium heat until hot. Add tomato paste and pancetta; cook 1 minute, stirring frequently. Add ground beef; cook about 6 to 8 minutes or until beef is browned and cooked through, stirring occasionally, breaking beef into crumbles. Add wine; cook and stir 2 minutes, scraping up any browned bits stuck to bottom of skillet. Add onion-carrot-celery mixture to skillet along with salt, red pepper flakes, oregano and pepper. Cook 3 minutes or until onions are softened, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in crushed tomatoes. Reduce heat to medium-low. Simmer 20 minutes, stirring occasionally.
5. In medium bowl, whisk together ricotta, 1 1/2 cups of the mozzarella, 1/2 cup of the Parmesan and the egg; set aside.
6. To assemble lasagna, spray 9X13-inch baking dish with nonstick cooking spray. Spread 1 cup sauce in bottom of prepared baking dish. Top with 3 lasagna noodles. Top with 1/3 of remaining sauce and 1/3 ricotta mixture. Repeat layers twice, ending with ricotta mixture. Sprinkle with remaining 1 cup mozzarella and 1/2 cup Parmesan.
7. Bake uncovered 35 to 40 minutes until cheese is melted and sauce is bubbling. If desired, heat broiler (with lasagna still in oven) and broil just until cheese on top is golden brown. Let lasagna sit 10 to 15 minutes. Sprinkle with fresh basil.