Name: Italian Meat Lasagna
Prep time: 60 min
Yield: 10
Cuisine: Italiana
Ingredients: 1 drizzle olive oil; 100 grams onion, chopped; 10 grams garlic, minced; 100 grams carrot, finely chopped; 100 grams celery, minced; 1 kilo Roma tomato, halved; 250 grams tomato purée, large; 200 grams onion, finely chopped; 15 grams garlic, finely chopped; 1/2 kilos ground pork; 1/2 kilos ground veal; 50 grams dried mushroom; 120 milliliters white wine, dry; 230 grams ricotta cheese, fresh (or béchamel sauce); 120 grams egg; 200 grams Mozzarella cheese, grated; 500 grams Parmesan cheese, grated; 1/2 cups parsley, minced; 500 grams lasagna sheets; salt; pepper; nutmegs

Preparation

Medium

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.