Homemade Lasagna

Instructions

1. 1

   Heat the oven to 375°F/190°C. Use a deep 9-inch square baking dish. Finely chop the onion, mince the garlic, grate the Parmesan and mozzarella, and remove any casings from the sausage.

2. 2

   Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the ground beef and sausage and cook, breaking them into small pieces, until browned and cooked through, about 8 minutes. Spoon off excess fat, leaving about 1 tablespoon in the pan.

3. 3

   Stir in the garlic and Italian seasoning for 30 seconds. Add the crushed tomato, water, ¼ teaspoon salt, and black pepper. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally; keep the sauce fairly loose so the noodles can soften.

4. 4

   Mix the ricotta with the Parmesan and remaining ¼ teaspoon salt. Divide the dry noodles into three roughly equal portions, breaking them as needed to fit the dish.

5. 5

   Spread ½ cup of meat sauce over the bottom of the dish. Add one portion of noodles, half the ricotta mixture in small spoonfuls, 50 g mozzarella, and one-third of the remaining sauce. Repeat those layers once. Finish with the last noodles, all the remaining sauce, and the remaining 100 g mozzarella. Make sure every noodle is covered with sauce.

6. 6

   Cover tightly with foil, tenting it slightly above the cheese. Bake for 40 minutes. Uncover and bake for another 15–20 minutes, until the sauce bubbles around the edges, the top is golden, and a knife slides easily through the pasta.

7. 7

   Let the lasagna rest for 10 minutes before cutting into four portions.