| 1 Tbs. (15 mL) olive oil | cook | add | add | stir in | bring to simmer | assemble | 375°F for 15 min. covered | 375°F for 25 min. uncovered |
| 1 large (300 g) onion, chopped fine |
| 6 large (25 g) garlic cloves, minced | |
| 1/2 lb. (225 g) ground beef | |
| 1/2 lb. (225 g) mild italian sausage, casings removed |
| 1/2 tsp. (3 g) salt |
| 1/2 tsp. (1.2 g) ground black pepper |
| 1/4 cup (60 mL) heavy cream | |
| 28-29 oz. (794-822 g) puree tomatoes | |
| 28-29 oz. (794-822 g) diced tomatoes, drained |
| 15 oz. (425 g) ricotta cheese | mix | spread ontop | |
| 1-1/4 cup (100 g) grated Parmesan cheese |
| 1/2 cup (22 g) chopped basil leaves |
| 1 large (50 g) egg, beaten |
| 1/2 tsp. (3 g) salt |
| 1/2 tsp. (1.2 g) ground black pepper |
| 12 oven ready lasagna pasta | |
| 16 oz. (455 g) mozzarella cheese | |