Lasagna with meat sauce and salami

Ingredients:

• 2 tbsp. l. olive oil
• 450 g lean ground beef
• 450 g raw sage sausage, casings removed
• 450 gr. pepperoni slices
• 1 can (450 g) of canned chopped baked tomatoes
• 1 can (340 g) of tomato paste
• 1 tbsp. l. dried oregano
• A pinch of salt
• A pinch of freshly ground black pepper
• 2 cloves garlic, crushed
• 1 medium onion, finely chopped
• 450 g lasagna sheets
• 450 g ricotta
• 450 gr. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. In a large, heavy-bottomed skillet over medium heat, heat the oil and lightly brown the ground beef and sausage. Be careful not to break the ground beef into small pieces. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion, and 2 cups of water. Bring to a boil and simmer, uncovered, for 30 minutes.
2. Preheat oven to 175°C.
3. Bring a saucepan of water to a boil. Cook the lasagna noodles according to package directions and drain.
4. Line the bottom of a 22 x 32 x 5 cm baking dish with a layer of meat sauce. Top with a layer of lasagna noodles and cheeses (ricotta, mozzarella, and Parmesan). Repeat the layers, finishing with sauce, lasagna, and cheeses.
5. Bake until the cheese is lightly browned and bubbly, about 40 minutes. Let rest for 15 minutes before serving. Cut the lasagna into 8-cm squares and serve.