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1
For the sauce:
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2
Heat the olive oil in a pot over medium heat.
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3
Add the onion and saute until almost translucent, about 3 minutes.
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4
Add garlic and saute for another 2 minutes.
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5
Do not allow garlic to burn.
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6
Add the beef and pork to the pan and cook until browned.
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7
Drain fat.
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8
Add the tomato paste and stir until dissolved.
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9
Add the tomatoes and mix well.
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10
Add the hot water, stir well, and let the mixture come to a soft boil.
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11
Add the seasonings, stir until they are completely blended, and let the sauce simmer while you prepare the lasagna.
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12
Or, if you wish, the sauce may be made as much as a day or two in advance and refrigerated.
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13
For the lasagna:
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14
Preheat oven to 350 F.
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15
Combine the ricotta cheese, eggs, garlic, 3/4 cup of the grated Parmesan cheese, parsley, salt and pepper in a large bowl.
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16
Mix well.
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17
In a 9x13 inch baking dish, pour 3/4 cup of the tomato sauce into the bottom of the baking dish.
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18
Place some of the lasagna noodles over the sauce in a single layer.
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19
Top with 1 cup tomato sauce.
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20
Spread one third of the ricotta mixture in small clumps cross the noodles reaching the edges of the pan.
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21
Sprinkle 1/3 of the remaining Parmesan and 1/3 of the mozzarella cheese on the top.
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22
Repeat layering the noodles, sauce, ricotta and cheese until ingredients are gone.
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23
Make sure that you finish with the tomato sauce and top it with a bit more grated mozzarella cheese.
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24
Put it in the oven and bake for 40 minutes.
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25
Then remove it from the oven and let it rest for 30 minutes before cutting into it.
