Beef Ragu Lasagna

1. Heat oil in high-sided skillet or Dutch oven set over high heat; sear beef for 2 to 3 minutes per side or until golden brown. Remove from pan; season with 1/4 tsp each salt and pepper. Set aside.

2. In same skillet, cook butter, mushrooms, onion, celery, carrot, and remaining salt and pepper over medium heat, stirring, for 8 to 10 minutes or until vegetables are slightly softened. Add rosemary and garlic; cook for 2 to 3 minutes or until fragrant.

3. Stir in tomato paste; cook for 2 minutes. Stir in broth, tomato sauce and bay leaf; bring to boil.

4. Add seared beef to pan. Reduce heat to low; cover and cook for 2 1/2 to 3 hours or until meat is very tender and shreds easily with a fork. Remove bay leaves. Stir in half of the parsley.

5. Preheat oven to 400°F. Prepare lasagna sheets according to package directions.

6. Ladle 1 cup meat sauce into bottom of buttered 11- x 8-inch baking dish. Place 2 lasagna sheets over top. Spread with half of the remaining meat sauce; sprinkle 1 cup mozzarella and 1/3 cup Parmesan cheese over top. Repeat layers. Top with 2 lasagna sheets; sprinkle with remaining mozzarella and Parmesan cheese.

7. Cover with foil; bake for 30 minutes. Remove foil; bake, uncovered, for 15 to 18 minutes or until golden brown and bubbling. Let stand for 10 minutes before slicing. Sprinkle with remaining parsley.