Meat lovers Lasagna alla Napoletana

RAGÙ SAUCE: 1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened (about 5 minutes). 2. Stir in garlic and cook for 30 seconds. 3. Add sausage and ground beef. Break apart with a spoon and cook until browned. 4. Stir in tomato paste and let it cook for 1–2 minutes. 5. Pour in crushed tomatoes or marinara. Season with salt and pepper. 6. Simmer uncovered on low heat for at least 30 minutes, stirring occasionally (longer is even better).

MINI MEATBALLS: 1. In a bowl, mix together ground beef, breadcrumbs, Parmigiano, egg, salt, and pepper until combined. 2. Roll into small sized meatballs (about ½ inch). 3. Heat a thin layer of olive oil in a skillet over medium heat and fry meatballs in batches until browned and cooked through. 4. Set aside on paper towels to drain excess oil.

ASSEMBLY & BAKING: 1. Preheat oven to 375°F (190°C). 2. Spread a thin layer of ragù on the bottom of a 9x13-inch baking dish. 3. Add a layer of Barilla Oven-Ready Lasagne sheets. 4. Top with a layer of ragù, mozzarella, ricotta and Parmigiano you can then alternate layers with either the mini meatballs spread evenly and the diced hardboiled egg, 5. Repeat layers (usually 3–4), finishing with sauce and cheese on top. 6. Cover tightly with foil and bake for 30 minutes. 7. Remove foil and bake another 15–20 minutes until bubbly and golden. 8. Let rest 15–20 minutes before slicing and serving.