Classic Homemade Lasagna

Ingredients

• 3/4 lb Italian sausage, casings removed
• 3/4 lb lean ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 tablespoon granulated sugar
• 1 tablespoon dried Italian seasoning
• 2 teaspoons salt, divided
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper, divided
• 1 (15 oz) container ricotta cheese
• 1 large egg, beaten
• 1 tablespoon chopped fresh parsley
• 12 lasagna noodles
• 2 cups sliced or shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Cooking spray, for the baking dish

Method

1. Preheat the oven to 375°F (190°C).
2. Heat a large Dutch oven over medium-high heat.
3. Add the Italian sausage and ground beef and cook for 6 to 8 minutes, breaking the meat into small pieces, until browned.
4. Add the onion and garlic and cook for about 5 minutes, stirring often, until tender.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the crushed tomatoes, tomato sauce, sugar, Italian seasoning, 1 1/2 teaspoons salt, dried basil and 3/4 teaspoon black pepper.
7. Bring the sauce to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until slightly thickened.
8. For the cheese filling, combine the ricotta, beaten egg, parsley, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper in a bowl.
9. Bring a large pot of salted water to the boil.
10. Cook the lasagna noodles according to the package directions until al dente.
11. Drain the noodles, rinse them with cold water and drain again.
12. Lightly coat a 9-by-13-inch casserole dish with cooking spray.
13. Spread 2 cups of meat sauce over the bottom of the dish.
14. Arrange 4 lasagna noodles over the sauce, overlapping them slightly if needed.
15. Spread half of the ricotta filling over the noodles.
16. Repeat with another layer of meat sauce, 4 noodles and the remaining ricotta filling.
17. Spread another 2 cups of meat sauce over the ricotta filling.
18. Top with the remaining 4 noodles and spread the remaining meat sauce evenly over them.
19. Sprinkle the mozzarella and Parmesan over the top.
20. Cover the dish with aluminium foil and bake for 30 minutes.
21. Remove the foil and bake for another 15 minutes, until the cheese is melted and the lasagna is heated through.
22. Broil for 2 to 3 minutes, until the cheese is lightly browned.
23. Leave the lasagna to rest for 15 minutes before slicing.