Three Cheese Lasagna with Sweet Sausage

Ingredients:

Meat sauce

• 2 tbsp. l. olive oil
• 4 medium cloves garlic, thinly sliced
• Half a medium yellow onion, finely chopped
• 450g raw sweet Italian sausage, casing removed and crumbled
• 220 g lean ground pork
• 1/3 cup dry white wine
• 2 cans of 800g of pureed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 medium dried bay leaves

Lasagna

• 1 package (250 g) of no-boil lasagna sheets
• 700 g ricotta
• 450 g thin slices of mozzarella
• 2 cups finely grated Parmesan

Preparation:

1. Meat sauce:
   
   Heat the oil in a large, heavy-bottomed pot or wok over medium-high heat. When it begins to shimmer, add the garlic and onion, season generously with salt and pepper, and cook until the onions are soft. Add the sausage and ground pork and stir until the meat is cooked through. Cook, stirring occasionally, until the meat begins to brown, 8-10 minutes.
2. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the alcohol has evaporated. Add the tomatoes, 1 tablespoon of salt, basil, oregano, and bay leaf, and season well with pepper. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
3. Position the oven rack on the middle shelf and preheat the oven to 190°C.
4. Lasagna:
   
   Spread 2 cups of meat sauce in an even layer on the bottom of a 22x32 cm baking dish. Place 4 lasagna noodles on top of the sauce, top with another 2 cups of sauce, and spread it evenly over the noodles. Spread a quarter of the ricotta cheese evenly over the sauce, top with a quarter of the mozzarella, and sprinkle evenly with a quarter of the Parmesan. Repeat three more times.
5. Cover with foil and bake until the liquid begins to bubble and the noodles begin to soften, about 40 minutes. Remove the foil and continue baking until golden brown on top, about 20 minutes more. Let the lasagna rest for 20 minutes before slicing.