Let’s start with the cheese. In a large mixing basin, combine the ricotta and mozzarella cheeses, as well as the two eggs. Mix in one cup of Parmigiano-Reggiano, pepper, salt, and oil to the mixture.
In the meantime, get started on the beef sauce. To begin, heat the olive oil in a large pot. Maintain medium heat and add the yellow onions. Cook for about 5 minutes, or until the onions are soft.
Stir the garlic mixture into the pot and let it cook until it has turned a golden brown colour.
Add the ground beef, as well as the salt and pepper to taste. Make sure to break up the meat into tiny pieces by stirring it. Before the meat begins to brown, it must be cooked for at least 15 minutes.
Cook until your mixture begins to boil, then add your oregano and wine.
Continue to mix in the tomatoes and tomato paste and the water until all ingredients are well combined.
Putting Lasagna Together
While you’re assembling the meat sauce and cheese mixture, start the lasagne noodles to boil. When they’re done, place them on a waxed paper-lined baking sheet to dry. Then, please take a few and place them at the bottom of the lasagne pan.
Spread the cheese mixture on top of the lasagne noodles. Then pour in your meat sauce. Continue this process after the first layer, adding a layer of noodles, then a layer of cheese, and finally the meat sauce.
When you reach the top layer of the lasagne, pour the remaining meat sauce on top and sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano.
Cover the lasagne with foil and bake at 325 degrees Fahrenheit for about 20 minutes.