Meat and Cheese Lasagna

INGREDIENTS:

For the meat sauce:
500g ground beef (beef or a mix of beef and pork)
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, grated
1 cup mushrooms, chopped
2 cups tomato pasta sauce (can be homemade or store-bought)
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
For the cheese mixture:
2 cups ricotta cheese
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped (optional)
Salt and pepper to taste
For the layers:
12 sheets of lasagna (pre-cooked or normal)
2 cups shredded mozzarella cheese (to sprinkle over the layers)

DIRECTIONS:

Prepare the meat sauce:
In a large skillet, heat the olive oil over medium heat.
Add the onion and sauté until golden.
Add the garlic and cook for another minute.
Add the ground beef and cook until golden brown, breaking it up with a wooden spoon.
Add the grated carrot and chopped mushrooms, and cook for a few more minutes.
Add the tomato sauce, tomato paste, sugar, basil, oregano, salt and pepper.
Reduce the heat and simmer for about 20 minutes, stirring occasionally.
Prepare the cheese mixture:
In a large bowl, mix together the ricotta cheese, egg, half of the Parmesan cheese, and fresh parsley (if using).
Season with salt and pepper to taste.
Prepare the lasagna sheets:
If you are using regular lasagna sheets, cook them in boiling salted water according to package directions. Drain them and place them on a clean cloth so they don’t stick.
Assemble the lasagna:
Preheat the oven to 180°C (350°F).
In a large baking dish, spread a thin layer of meat sauce on the bottom.
Place a layer of lasagna sheets on top of the sauce.
Spread a layer of the ricotta cheese mixture over the lasagna sheets.
Add a layer of meat sauce over the cheese mixture …