Italian Lasagna by Sepps

Ingredients

• 500g (1 lb) lasagna pasta sheets
• 500g (1 lb) ground beef
• 250g (9 oz) ground pork
• 800g (28 oz) crushed tomatoes
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 500ml (2 cup) béchamel sauce
• 200g (2 cup) parmesan cheese, grated
• 200g (2 cup) mozzarella cheese, shredded
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)

Instructions

1. Sauté diced onion, carrots, and celery in olive oil over medium heat for 8-10 minutes until softened.
2. Add ground beef and pork to the pan, cooking until browned, about 8-10 minutes.
3. Pour in crushed tomatoes, season with salt, and simmer on low for 30 minutes to develop the ragù flavor.
4. Preheat oven to 180°C (350°F).
5. Assemble the lasagna in a baking dish by layering a small amount of ragù, pasta sheets, ragù, béchamel, and a sprinkle of cheeses.
6. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and cheese on top.
7. Bake for 30-40 minutes until the top is golden and bubbling, then let rest for 10 minutes before serving.