Ingredients

• 2 whole eggs
• 1kg - 2lbs ricotta cheese
• 250g - 8oz (2 balls) mozzarella cheese
• 2 cups Parmesan cheese
• 5 tbs olive oil
• Half bunch of fresh basil
• 1 large carrot
• 10- 12 button mushrooms (250g - 8 oz)
• Salt and pepper
• 1kg - 2lb Italian sausage mix or sausages.
• 1kg - 2lb Minced beef
• 6 cups napolitana sauce (you can buy from a store or see recipe and video here)
• 1 X 375g - 13oz box of no boil lasgna pasta sheets (noodles) for a 15" x 10" x 3" lasagna pan.

Steps

• Step 1

  If using Italian sausages, score and peel off the skins.

• Step 2

  Chop the mushrooms finely.

• Step 3

  Grate the carrot.

• Step 4

  To a large pot, add the olive oil on high heat.

• Step 5

  Add your minced beef and brown meat breaking up any clumps using a wooden spoon.

• Step 6

  Add the Italian sausage mix and brown with beef, continue breaking up any meat clumps.

• Step 7

  Add the grated carrot and mix well

• Step 8

  Add the chopped mushrooms, mix and continue cooking until all moisture has evaporated.

• Step 9

  Add all the Napolitana sauce. You may need to add water if sauce is too thick.

• Step 10

  Stir well and simmer gently on very low heat for a minimum of 60 minutes or up to four hours as you keep adding water, the longer the tastier. (let cool down before use)

• Step 11

  For the cheese mixture, break the eggs in a mixing bowl.

• Step 12

  Add the ricotta cheese.

• Step 13

  Chop half the Mozzarella cheese and add to bowl.

• Step 14

  Chop the fresh basil, add to bowl.

• Step 15

  Grate and add (1 cup) half the Parmesa cheese.

• Step 16

  Add one tsp of salt (or less if cheese is very salty)

• Step 17

  Add cracked pepper.

• Step 18

  Combine all ingredients thouroughly.

• Step 19

  Using your lasagna pan, add one quarter of the meat sauce (divide into four parts) and spread out evenly.

• Step 20

  Place your first layer of pasta sheets, enough to cover all the meat sauce, any overlap is fine.

• Step 21

  Divide your cheese mixture in two and place half of it in blobs over your pasta sheets. Spread evenly to cover.

• Step 22

  Add another layer of meat (2nd) over the cheese, spread evenly to completely cover.

• Step 23

  Add another layerof pasta sheets (2nd). Pick up the tray and give it a slight shake and a few firm taps to ensure there are no air bubbles trapped.

• Step 24

  Add another layer of meat (3rd) over the pasta, spread evenly to completely cover.

• Step 25

  Add another layer of pasta sheets (3rd).

• Step 26

  Add the remaining half of cheese mixture in blobs over your pasta sheets, spread evenly to cover.

• Step 27

  Add the last layer of meat sauce, spread evenly, continue to shake and tap the pan.

• Step 28

  Break up the mozzarella cheese and place little pieces over the meat sauce. You still should see plenty of meat sauce in between the cheese pieces.

• Step 29

  Sprinkle the remainder of the grated Parmesan cheese to cover the whole pan.

• Step 30

  Cover pan with foil and ensure there’s enough gap so it doesn’t touch and stick to the cheese.

• Step 31

  Bake in a preheated oven for 35 minutes at 180C or 350F.

• Step 32

  Remove foil and return to oven for another 15 minutes at 200C or 400F.

• Step 33

  Once cooked, leave to cool 20 minutes and cut into squares, 9 or 12 and serve hot.

Little Tips

Always wait 20 minutes before serving.
The longer you cook the meat sauce, the nicer it will taste. 60 minutes is a good start but 4 or even 5 hours will be incredible. Just keep adding water every hour, approx. 1 cup of water, and keep stirring to avoid it sticking to the bottom.
If you're ricotta cheese is very wet, you may need to put it in a strainer overnight to make it firmer. Or try and buy the best firm ricotta cheese you can find.
I've done several tests whether oe not to use "No boil" or "Boil" pasta, I always tend to steer away from modern convenience foods, however this product has amazed me. It's definately not a cop out to use "No boil pasta". This pasta absorbs the sauce and cooks better, nice al dente all the way. Too many advantages, not to mention you skip a cooking step, wow!
You can also stab the lasagna with a toothpick or two, preventing the cheese making contact with the foil.
Lasagna can be a bit of work, but when you consider that you can prepare 12 or more meals in advance and all you need to do is heat it up before serving, it's actually not that much work, freeing you when you hold dinner parties.