Mama's Best Lasagna

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 each onion (finely chopped)
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  Source: 1 onion (finely chopped)
• 1 each carrot (finely diced)
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  Source: 1 carrot (finely diced)
• 4 cloves garlic cloves (minced)
  Ingredient note

  Source: 4 cloves garlic cloves (minced)
• 24 ounces ground beef mince
  Ingredient note

  Source: 24 ounces ground beef mince
• 10 ounces ground pork mince (or beef)
  Ingredient note

  Source: 10 ounces ground pork mince (or beef)
• 24 ounces Passata
  Ingredient note

  Source: 24 ounces Passata
• 14 ounces crushed tomatoes
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  Source: 14 ounces crushed tomatoes
• 3 each tomato paste (heaped tablespoons. I use garlic and herb flavoured.)
  Ingredient note

  Source: 3 tomato paste (heaped tablespoons. I use garlic and herb flavoured.)
• 2 each beef bouillon cubes (or vegetable, crushed)
  Ingredient note

  Source: 2 beef bouillon cubes (or vegetable, crushed)
• 1 teaspoon dried oregano
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  Source: 1 teaspoon dried oregano
• 1 teaspoon dried basil
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  Source: 1 teaspoon dried basil
• 1/2 teaspoon sugar (if desired)
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  Source: 1/2 teaspoon sugar (if desired)
• 1/4 teaspoon salt (season to your tastes)
  Ingredient note

  Source: 1/4 teaspoon salt (season to your tastes)
• 1/4 teaspoon black pepper (season to your tastes)
  Ingredient note

  Source: 1/4 teaspoon black pepper (season to your tastes)
• 4 tablespoons butter
  Ingredient note

  Source: 4 tablespoons butter
• 1/4 cup flour (all purpose or plain)
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  Source: 1/4 cup flour (all purpose or plain)
• 2 1/2 cups milk
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  Source: 2 1/2 cups milk
• 1 cup shredded parmesan (fresh )
  Ingredient note

  Source: 1 cup shredded parmesan (fresh )
• 13 ounces fresh lasagna sheets
  Ingredient note

  Source: 13 ounces fresh lasagna sheets
• 17 ounces fresh mozzarella cheese (shredded)
  Ingredient note

  Source: 17 ounces fresh mozzarella cheese (shredded)
• 2 tablespoons fresh parsley (finely chopped )
  Ingredient note

  Source: 2 tablespoons fresh parsley (finely chopped )

1. Heat oil in a large pot over medium heat; sauté the onion and carrots for 8–10 minutes until softened, then stir in the garlic for 1 minute. Add the beef (and pork, if using) and cook while breaking it up with a spoon until browned.
2. Pour in the passata, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs. Season with salt, pepper (about 3/4 tsp each), and optional sugar. Cover and cook at a gentle simmer for 20–30 minutes, stirring occasionally, until the meat is tender and the sauce thickens.
3. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
4. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
5. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
6. Spoon about 1 cup of meat sauce onto the base of a 9x13-inch baking dish to prevent sticking and add flavor from the bottom up.
7. Cover the meat sauce layer with lasagna sheets. (Trim the sheets to fit over the meat if needed).
8. Layer with 2 cups of meat sauce (or enough to cover the pasta), and add half of the mozzarella cheese. Repeat these layers, leaving the remaining cheese for the top.
9. Pour the remaining meat sauce and the white sauce over the very last layer of lasagna sheets.
10. Top with the remaining mozzarella cheese. Cover the lasagna (with aluminum foil) and bake for 40 minutes. After baking, uncover the lasagna and put it back in the oven for at least 10-12 minutes more, or until golden.
11. Once beautifully golden and out of the oven, garnish with fresh parsley. Let it stand for about 10 minutes before slicing and serving. ENJOY!