- In a heavy-bottomed saucepan, heat oil over medium heat. Fry onion and garlic for 10 minutes, stirring occasionally.
- Season with spices and salt.
- Add beef and chopped sausage and cook 10 minutes, breaking up the meat.
- Add passata and crushed tomatoes and simmer for 20 minutes over low heat.
- Remove from heat and add pesto. Stir well. Taste and adjust seasoning, as needed.
- Preheat oven to 190°C (375°F).
- Cover the bottom of a 22.5 x 33.5 cm (9 x 13 in.) baking dish with 250 mL (1 cup) of meat sauce. Cover sauce with 1 ½ lasagna sheets.
- Add 500 mL (2 cups) sauce, 1 sheet of lasagna, half the ricotta, and 250 mL (1 cup) of mozzarella.
- Repeat steps one more time. Add last lasagna sheet, 250 mL (1 cup) sauce, 250 mL (1 cup) mozzarella, and grated Parmesan.
- Cover container with aluminum foil. Bake in centre of oven for 40 minutes.
- Remove foil and continue baking for 15 minutes.
- Remove lasagna from oven and let stand for 10 minutes before serving.
Passata (strained, crushed tomatoes) is a fairly thick sauce of peeled, seeded tomatoes which is also called purée or coulis.
You can prepare the sauce 24 hours ahead of time, but assemble the lasagna immediately before putting it in the oven.
You can also use other meat - a blend of ground pork and beef or poultry, etc.
For saving time on busy weekday evenings or for packed lunches, chill the lasagna and then divide it into individual servings and freeze them.
Add remaining tomato pesto to a vinaigrette, a legume salad or pasta, or spread it on a grilled cheese sandwich made with goat cheese or provolone.
Refrigerate the remaining grated cheese in a resealable bag along with naan bread or pizza dough so you're always ready to improvise a pizza with what's in the fridge.