This is my way of making lasagne and I am sure you will come to like this version a lot. People put in the lasagna all sorts of ingredients and in mine, I like to add mushrooms. Although it is an easy recipe, it takes time to prepare it, but it is totally worth it!

Serves 8 people

Ingredients

250 g good quality lean beef mince (2% or 5% fat)

250 g good quality lean pork mince (2% or 5% fat)

500 g lasagne sheets (I would avoid buying the fresh type as they overcook)

2 jars of 470 g each of white sauce for lasagne

2 cans of chopped tomatoes of different brands (mixing different types of tomatoes makes your sauce tastier).

1 big glass bottle of Italian passata

3 maxi mozzarella or 6 smalls, chopped

2 large onions, finely chopped

300 g chestnut mushrooms, chopped in small pieces (peel off the skin and do not rinse them).

3 medium carrots, finely chopped

1 glass of good rosé or red wine

15 g freshly grated parmesan cheese

1 big bay leaf cut in half

Extra virgin olive oil

Black pepper

Salt to taste

Method

Add some extra virgin olive oil, onion, carrots, and bay leaf in a large saucepan and fry them for a couple of minutes.

Add the minced beef, minced pork, mushrooms, wine, salt, and pepper, mix, and cook on medium heat for a couple of minutes or until the wine is reduced and the meat is no longer pink.

When the meat is done, add the chopped tomatoes (once emptied, add some water to the cans and pour it back into the sauce), the passata, adjust the salt and cook for at least three hours on low-medium heat.

The Bolognese sauce should not be too thick as you need a bit of liquid to cook the lasagna sheets. It will naturally reduce when in the oven.

When ready, in a non-stick rectangular deep roasting pan (or a glass rectangular roaster pan) where you previously added some tomato sauce at the bottom, start doing the layers; lasagna sheets, ragu`, mozzarella, and white sauce. Repeat three times.

When you have reached the top, add the mozzarella, and sprinkle a generous amount of grated parmesan cheese before cooking in the oven for 25 minutes at 180° plus 5 more minutes at 220° to crisp the top.

Let it rest for few minutes before serving.