Lasagna (Pork)

A classic recipe of one of the most loved foods in the world. The ultimate comfort food = homemade lasagna. A big warm comforting hug within layers of pasta, tomato sauce and melted cheese.

2 Tbsp. extra-virgin olive oil
2 cups onions, diced
1 cup carrots, diced
1 cup celery, diced
1 head garlic, minced (~6 large cloves)
3 tsp. sea salt
2 tsp. black pepper, freshly ground
2 lbs ground pork
1 (6 oz) can tomato paste (156 mL)
2 (28-32 oz) cans whole tomatoes with juices
1 Tbsp. dried oregano
no-boil lasagna sheets
25 oz mozzarella, sliced (700 g)
½-1 cup Parmesan cheese, finely grated

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a large heavy pot, heat the olive oil over medium high heat until hot then stir in the onion, carrot, garlic, salt, pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the pork, breaking up the lumps of pork with a spatula and cook, until browned, about 6 minutes.

Stir in the tomato paste, tomatoes with their juices and the oregano, breaking up the tomatoes with a spatula. Boil, reduce to simmer until the sauce is slightly thickened and the flavours meld, about 30-40 minutes. Remove the sauce from the heat and adjust seasoning for salt and pepper to taste.

In a large skillet, brown the pork until no pink remains. Add to the tomato sauce and let simmer for 20-30 minutes.

In a deep 8x12" baking dish spread enough sauce to cover the bottom. Place lasagna noodles evenly over the sauce, leaving even space between the noodles. Top the noodle layer with a third of the mozzarella evenly. Then spread another layer of sauce, noodles and mozzarella. Spread an even layer of sauce, noodles, then the remaining mozzarella. Spread a thin lyer of sauce and top with Parmesan.

Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned in places, about 30 minutes more. Let the lasagna stand 10 minutes before serving.

Makes 8-10 servings.