Here is our classic recipe for lasagne that serves 8-10 people:
1 pound ground beef
1 pound ground pork
1 small onion, diced
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
9 lasagne noodles
16 ounces ricotta cheese
1 cup grated Parmesan cheese
1 large egg, beaten
4 cups shredded mozzarella cheese
Fresh basil for garnish (optional)
Preheat your oven to 350°F (180°C).
In a large pan, cook the ground beef and pork over medium heat until it is browned and crumbled. Drain any excess fat.
Add the diced onion and minced garlic to the pan with the meat and cook until the onion is translucent.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer and then reduce the heat to low. Let the sauce simmer for about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the lasagne noodles according to the package instructions. Drain the noodles and lay them out on a clean surface to cool.
In a medium bowl, stir together the ricotta cheese, Parmesan cheese, and beaten egg.
To assemble the lasagne, spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish. Top with 3 cooked lasagne noodles, followed by half of the cheese mixture and 1 cup of mozzarella cheese. Repeat the layers one more time, ending with a final layer of noodles and a layer of meat sauce.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the top. Return the lasagne to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the lasagne is heated through.
Let the lasagne cool for a few minutes before serving. Garnish with fresh basil, if desired. Enjoy!