3sausagesif you can get them, Waitrose have incredible 'Italian' style sausages
400gmincebeef and pork
1oniondiced
3garlic clovesminced
1tablespoontomato puree
700mllitre passata
For the lasagne:
Lasagne sheets
A large bunch of basil
250gricotta
250gmozzarellasliced
25gparmesangrated
Instructions
To make the gravy, fry the onion and garlic until soft in a large pan with a little oil.
Skin the sausages and squish each into 3-4 hazelnut size pieces. Add these to the pan and brown a little on all sides over.
Add the mince and continue to cook until browned.
Add the puree and passata and bring to a simmer. Cook partially covered for 1½ - 2 hours until rich and thickened. At this point check for seasoning - plenty of pepper is welcome here.
Beat the ricotta with the parmesan, adding salt and pepper to taste (you may want to add a couple of tablespoons of milk to loosen it, as you're going to spread it in a minute). Preheat the oven to 180°C.
In a 6cm deep oven dish put a thin layer of meat sauce on the bottom. Cover with lasagne sheets, then another layer of meat sauce.
Top this with ricotta and some parmesan, then a layer of basil leaves. Top this with mozzrella, then lasagne. Start the layering all over again until you reach the top of the dish.
Make the top layer meat sauce, ricotta and mozzarella. Bung in the oven until you can push a knife through with little resistance, about 45 minutes - 1 hour. Cover with foil if it's starting to darken too quickly.
Leave the lasagna out for five minutes to allow it all to meld together - this makes it easier to cut up.
Video
Notes
The order you layer everything up in doesn't really matter. Just do what feels right.