Pork And Veal Lasagna

• 1 tbsp vegetable or olive oil
• 1 1/2 lb ground pork and veal
• 2 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 2 tbsp tomato paste
• 3 tbsp finely shredded fresh basil
• 1 1/4 lb fresh ricotta cheese
• 2 None large eggs, lightly beaten
• 1/3 cup freshly grated Parmesan cheese
• 6 large sheets lasagna
• 1/3 cup grated mozzarella cheese
• None None salad, to serve

1. Preheat oven to 350u0b0F. Grease a deep 12x8 inch baking dish.
2. Heat oil in a large deep frying pan over medium-high heat. Cook ground meat and garlic, stirring, for 8-10 mins, or until meat browns. Add tomatoes and tomato paste. Bring to a boil then reduce heat and simmer for 30 mins, or until sauce thickens. Stir in basil.
3. Meanwhile, combine ricotta, eggs and Parmesan in a medium bowl.
4. Cover base of prepared dish with 1/2 cup meat sauce. Top with 2 lasagna sheets, 1/2 the ricotta mixture and 1/3 of the mozzarella. Top with 1/3 of the remaining meat sauce. Repeat layers. Top with remaining lasagna, meat sauce and mozzarella. Bake, covered, for 40 mins. Uncover and bake for 20 mins, or until tender. Let stand for 10 mins. Serve with salad.

vegetable, ground pork, garlic, tomatoes, tomato, fresh basil, ricotta cheese, eggs, parmesan cheese, sheets lasagna, mozzarella cheese, salad

Taken from recipes-plus.com/api/v2.0/recipes/32374 (may not work)