To start your meat sauce, place beef and sausage in a large deep pan over medium heat. Using a spatula break out the meat into smaller pieces. While the meat is browning, clean and roughly chop your mushrooms and add them into the pan. Season with a pinch of thyme, chilli flakes and salt and pepper.
Turn the heat into high and cook until the meat is all brown and all the liquid is gone. Follow with passata, rinse the jar with one cup of water. Let it simmer for 2 to 2.5 hours. Add more water along the way if the sauce is getting too thick. Give it a try and season with salt and pepper if needed. Set aside.
To make the cheese filling simply beat the eggs in a large bowl. Add ricotta cheese,150 g of freshly grated Parmigiano Reggiano, cheddar cheese and chopped parsley. Tear the mozzarella with your hands and add it to the bowl. Season with nutmeg, a pinch of cayenne pepper, salt and pepper. Mix everything together.
To assemble your lasagne, use a large baking dish (I use 20×21, 7cm deep). Start by covering the bottom of your baking dish with 3 ladle spoons of the sauce. Cover the surface with the lasagne sheets (I don’t pre-cook my lasagne sheets but you totally can if you prefer that method), follow with half of your cheese mixture or 1/3 depending on how deep is your baking dish. Spread it evenly, cover the cheese layer with 1/3 of your sauce making sure that there is no pasta poking through. And make another layer the same way. Make sure to finish your lasagne with the meat sauce on the top as the last layer. Add 50g of grated Parmigiano Reggiano on top spreading on the whole lasagne. Cover it with the foil, make sure it’s not touching your lasagne, we don’t want it to stick.
Place in preheated oven to 190C and bake for 30min. after that time take the foil off and continue cooking for another 30 min. Once it’s done baking let it rest for around 15 min before serving. Enjoy!
