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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Meat Sauce
In a large skillet or saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion, grated carrot, and chopped celery. Sauté for about 5 minutes until softened.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 7-10 minutes.
- 4
Stir in the canned crushed tomatoes, tomato paste, red wine, beef broth, salt, black pepper, oregano, and basil. Bring the mixture to a simmer.
- 5
Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
- 6
Prepare the Cheese Mixture
While the meat sauce simmers, in a bowl, combine the ricotta cheese, grated Parmesan cheese, egg, and chopped parsley. Mix well until smooth and set aside.
- 7
Cook the Lasagna Noodles
In a large pot, bring salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, usually about 8-10 minutes. Drain and lay them flat on a clean kitchen towel.
- 8
Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a half pan, spread a thin layer of the meat sauce on the bottom.
- 9
Layer 4 noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella, and a layer of meat sauce.
- 10
Repeat the layering process with another 4 noodles, the remaining ricotta mixture, another third of the mozzarella, and more meat sauce.
- 11
Top with the final 4 noodles, the remaining meat sauce, and the rest of the mozzarella cheese.
- 12
Bake the Lasagna
Cover the pan with aluminum foil (to prevent cheese from browning too early) and bake in the preheated oven for 25 minutes.
- 13
After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 14
Remove from the oven and allow to cool for about 10 minutes before slicing. Garnish with additional parsley if desired.
