In a large pot, sauté 1/2 finely chopped onion, 2 minced garlic cloves, the carrot, and celery. Add the tomato halved and the puree. Let it simmer on very low heat once it boils, and after about an hour, strain through a fine sieve and reserve the sauce.
Soak the mushrooms in a cup of boiling water.
In a large skillet, sauté the remaining onion and garlic in olive oil until colored, about 20 minutes. Add the ground meats and cook until they are no longer pink. Add the prepared tomato sauce, wine, and mushroom water with the chopped mushrooms. Season with salt and pepper.
Mix the ricotta cheese with the eggs, 1 cup of parmesan, parsley, salt, pepper, and nutmeg.
In a large pot, bring salted water to a boil. When boiling, add the lasagna sheets and cook until al dente. Drain and set aside. (Alternatively, you can use pre-cooked lasagna pasta).
Grease a baking dish with butter. Place a layer of pasta, then the ricotta cheese and spread with a spatula. Add the meat sauce and mozzarella cheese. Continue layering until finishing with pasta, ricotta, and cheese.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and let it brown slightly for about 10 more minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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