Layered Meat and Cheese Lasagna

A hearty and comforting meat and cheese lasagna, perfect for family dinners and gatherings, featuring a rich tomato sauce and three kinds of cheese.

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Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Mix in garlic and cook 30 seconds until fragrant. Crumble in mixed ground meat and brown, stirring to break pieces, about 6–8 minutes. Pour in red wine and simmer 2 minutes to reduce. Stir in crushed tomatoes, tomato paste, dried herbs, and salt. Simmer gently for 15 minutes until slightly thickened.
In a bowl, mix ricotta, egg, parmesan, parsley, and salt. Stir until just combined. Fold in mozzarella for creaminess.
If using regular noodles, boil in salted water for 8 minutes until pliable; drain and lay flat. For no-boil, ensure sauce is slightly wetter.
Spoon sauce into a baking dish, lay noodles, and spread ricotta mixture, sauce, and mozzarella over layers. Repeat layers two more times.
Preheat oven to 180°C (350°F). Cover and bake for 40 minutes, then uncover and bake for another 15 minutes until golden. Let rest for 15–20 minutes before slicing.

For best results, let the lasagna rest before slicing for clean layers. Use a shallow dish for even cooking and avoid thick sauces.