Recipe inspiration @LaurentDagenais

Ingredients
Lasagna pasta sheets
1 small onion diced
3 small carrots peeled and finely diced
4 cloves of garlic minced
2 ribs of celery finely chopped
olive oil
3/4 lb ground pork
3/4 lb ground beef
2 Tbsp tomato paste
1 24 oz Passata
1/2 cup water
2 sprigs fresh basil
Parmesan rinds optional

2 Tbsp finely chopped parsley
8 oz ricotta cheese
1 large egg
1/3 cup Parmesan cheese grated
1 1/2 cup Mozzarella grated
1/4 cup Parmesan cheese grated
S&P

Preheat your oven to 375f

In a large pan over medium heat, add olive oil and once hot add your vegetables with a pinch of salt. Cook for 4-5 minutes or until softened. Then add your beef and pork. Break up the meat and cook until fully brown. Then add your tomato paste and cook for 2 minutes. Next, add your Passata. Add the 1/2 cup of water to the Passata jar and vigorously shake and add to your sauce. Lastly, add your basil and Parmesan rinds. Simmer for at least 25 minutes.

In a bowl, add chopped parsley, ricotta cheese, egg, salt, pepper and Parmesan cheese. Mix until combined and set aside.

To assemble.
In a large baking dish, add a thin layer of tomato sauce, then add a single layer of cooked pasta. Then add a few dollops of ricotta mixture. Next, add some more tomato sauce and spread evenly. Then, add a layer of mozzarella cheese, another layer of pasta and repeat the layering process twice.

When finished with the layers, add the rest of your mozzarella cheese and parmesan to the top of the lasagna. Bake at 375f for 25-30 minutes or until the cheese is golden brown. Remove from the oven and let rest for 20-25 minutes before serving. Add a slice of lasagna to your plate and garnish with basil.
Enjoy!

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