Homemade Classic Lasagna (Print Version)

# Ingredients:

→ Meat Sauce

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 500 grams ground beef
05 - 250 grams Italian sausage, casings removed
06 - 800 grams canned crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 1 teaspoon granulated sugar
09 - 1 teaspoon dried basil
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

→ Cheese Filling

12 - 450 grams ricotta cheese
13 - 1 large egg
14 - 60 millilitres grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
16 - Salt and freshly ground black pepper, to taste

→ Assembly

17 - 9 to 12 lasagna noodles, cooked and drained or oven-ready
18 - 360 grams shredded mozzarella cheese
19 - Additional Parmesan cheese, for topping

# Instructions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Incorporate garlic, ground beef, and Italian sausage, cooking until thoroughly browned. Drain excess fat as needed. Mix in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally. Reserve meat sauce for assembly.
02 - Combine ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper in a bowl. Stir until a cohesive mixture forms and set aside.
03 - Preheat oven to 190°C. In a 23x33 cm baking dish, spread a thin layer of meat sauce. Layer cooked noodles, half the ricotta mixture, one third of the mozzarella, and additional meat sauce. Repeat layers: noodles, remaining ricotta mixture, mozzarella, and meat sauce. Finish with a final layer of noodles, remaining meat sauce, the rest of the mozzarella, and a generous sprinkle of Parmesan.
04 - Cover with foil, lightly oiled to prevent cheese from sticking. Bake for 25 minutes, then remove foil and continue to bake for 20 to 25 minutes until lasagna is bubbling and golden on top. Let rest for 10 to 15 minutes before slicing for clean portions.

# Notes:

01 - For enhanced flavour, substitute fresh basil and mozzarella when possible.
02 - Preparing lasagna a day in advance allows flavours to develop further.
03 - Portions freeze well after baking for convenient future meals.

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