Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Heat oil over medium-high heat in a large deep nonstick skillet. Cook beef, onion, garlic, Italian seasoning, salt and pepper, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. Stir in passata, diced tomatoes and broth; bring to a boil.
Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes until sauce has thickened. Stir in basil and vinegar; remove from heat.
The lasagna will have four layers of noodles: spread 1 cup (250 mL) sauce over the bottom of a 13 x 9-inch (3 L) baking dish. Top with 2 lasagna sheets, 1/4 of the remaining sauce, 1 cup (250 mL) mozzarella, 1/3 of the ricotta and ¼ cup (60 mL) Parmesan. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil.
Bake in preheated 375°F oven for 45 minutes. Remove foil cover and bake for 10 to 15 minutes or until golden brown and bubbly. Let stand for 10 minutes before cutting to serve.
Make ahead: Assemble lasagna in a foil pan, cover and freeze for up to 3 months. Bake from frozen in preheated 350°F oven for 2 hours. Remove foil cover and bake for 20 to 30 minutes or until golden brown and bubbly. Let stand for 10 minutes before cutting to serve.
Look for fresh lasagna noodles in the refrigerated section of the deli or the dairy section near the brick cheeses.
Substitute fresh noodles with 11 oven-ready dry lasagna noodles and make 3 layers of noodles, instead of 4 layers. The lasagna will be slightly saucier than the original version, which is great for reheating leftovers.