Classic Meat Lasagna

This authentic lasagna builds layers of flavor through slow-simmered sauce and quality cheese.

Meat Sauce

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 500g ground beef
• 250g Italian sausage
• 800g crushed tomatoes
• 200g tomato paste
• 250ml red wine
• 2 tsp dried basil
• 1 tsp oregano
• Salt and pepper to taste

Cheese Layer

• 500g ricotta cheese
• 1 large egg
• 500g mozzarella, shredded
• 100g Parmesan, grated
• 2 tbsp fresh parsley

Assembly

• 250g lasagna noodles
• Extra mozzarella for topping

Method

Make sauce

1. Heat oil, sauté onion until soft, add garlic.
2. Brown meats, breaking up with spoon.
3. Add tomatoes, paste, wine, and herbs.
4. Simmer 45 minutes until thickened.

Prepare cheese mixture

Mix ricotta, egg, half the mozzarella, half the Parmesan, and parsley.

Assemble

1. Cook noodles al dente according to package directions.
2. Layer in 9x13-inch pan: sauce, noodles, cheese mixture, repeat.
3. Top with remaining mozzarella and Parmesan.
4. Cover with foil, bake at 375°F for 25 minutes.
5. Remove foil, bake 25 minutes more until bubbly.
6. Rest 15 minutes before cutting.

Make-ahead tip

Assemble completely and refrigerate up to 2 days or freeze up to 3 months. Add 15 minutes to baking time if cold.

Quality ingredients make the difference - use San Marzano tomatoes and freshly grated cheese when possible.