900g minced meat from Italian salami (or minced meat from sausages)
450g beef minced meat
340g salami pepperoni, sliced into rings
1 can (800 g) whole tomatoes
1 can (450 g) tomato paste
1/4 cup prepared pesto
850 g ricotta
1/2 cup grated Parmesan cheese, plus some more for sprinkling
680 g mozzarella, cut into thin slices
2 beaten eggs
450g mushrooms, sliced
1 large onion, grinded
3 crushed garlic cloves
2 diced green peppers
2 diced red peppers
8 sheets of lasagna, cooked al dente
1/3 cup crushed parsley
2 tablespoons olive oil
1 tsp ground black pepper
1/2 tsp red pepper (flakes)
1/2 cup olives, sliced
Put the pan on medium-high heat and pour in olive oil. Put the beef mince, the sausage mince and the pepperoni. Stir while watching the minced meat not be matted into large chunks. Continue frying the meat, mix it periodically until it become brownish, then place it on a plate. Add the mushrooms, garlic, peppers, onion and fry until the mushrooms soften, but vegetables are still the same color.
Return the meat to the pan, add the tomatoes, tomato paste, pesto sauce, half the parsley, teaspoon salt, ½ teaspoon black pepper and red pepper.
Stir, turn the heat on low and let it simmer for about 25-30 minutes. Add olives, stir.
For mixture with cheese:
Mix in a large bowl ricotta and eggs. Add parmesan, the remaining half of parsley, the other teaspoon of salt and half a teaspoon pepper. Stir nicely the mixture.
Preheat oven on 180 degrees Celsius. At the bottom of a large rectangular pan put 4 lasagna sheets together. Pour half the mixture of cheeses and align. On top put half pieces of mozzarella, then half of the meat sauce. Repeat layers one more time and sprinkle the surface of the lasagna with parmesan.
Bake until the cheese on top doesn’t “boil” – 40-45 minutes. You can prepare the lasagna up to two days earlier without baking it by putting it in the refrigerator and putting it in the oven before serving.