This one is for italian food lovers!
The Sauce -
2-4 tablespoons olive oil
1 medium onion, sliced
3 garlic cloves, sliced
1 1/2 pounds (600 g) ground beef
1/2 pound (225 g) mozzarella, sliced
1 pound (450 g) pork shoulder
1 pound (450 g) Lasagne noodles
1 large can tomato puree
1 (6-ounce) can tomato paste
1/2 cup water
Salt and pepper
3 tablespoons sugar, optional
1 teaspoon baking soda, optional
The Ricotta Filling -
2 pounds (900 g) ricotta
1 tablespoon chopped parsley
1 cup Parmesan cheese
Salt and pepper
Heat the oil in a pot, add the pork, season it with salt and pepper, and brown the meat thoroughly on all sides. Remove the meat to a platter, leaving the drippings in the pot.
Add the onion, garlic, and ground beef, season the mixture with salt and pepper, and cook until the beef is well browned.
Add the tomato puree, tomato paste, water, sugar, and baking soda. Stir and simmer for 5 minutes.
Add the pork and continue simmering for an hour, or until the pork is fork-tender.
To prepare the Ricotta filing -
Combine the ricotta with the cheese and the parsley, season the mixture to taste, and set it aside.
Boil the lasagna a few sheets at a time in lightly salted water until they are al dente, remove them with a strainer, and drain them; while they’re cooking preheat your oven to 375 F (180 C).
Coat the bottom of a baking dish with a half cup of sauce, put down a layer of pasta and a layer of ricotta, and continue alternating the pasta with sauce and ricotta. Cover the last layer of pasta with sauce and mozzarella slices.
Serve the pork as a second course.