Ingredients:
500 g minced meat (beef or pork)
1 onion, finely chopped
2 garlic cloves, chopped
1 can (400 g) of tomatoes in their own juice
2 tbsp. tomato paste
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
12 lasagna sheets
500 g ricotta
200 g grated mozzarella
100 g grated parmesan
1 egg
2 tbsp. olive oil
salt and pepper to taste
Preparation:
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic until soft, about 5 minutes.
Add the minced garlic and cook, stirring, until brown.
Add the tomatoes in their own juice, tomato paste, sugar, oregano, basil, salt and pepper. Simmer over low heat for 20 minutes.
In a separate bowl, mix together the ricotta, egg and half the grated parmesan.
Preheat the oven to 180°C.
Spread some of the meat sauce on the bottom of the baking dish. Top with a layer of lasagne sheets, then a layer of ricotta and again a layer of meat sauce. Repeat the layers until you have finished the ingredients.
The top layer should be of meat sauce. Sprinkle with the remaining mozzarella and parmesan.
Bake in the preheated oven for about 45 minutes, until the cheese is melted and browned.
Allow lasagna to cool slightly before serving.
