LONGO’S TRADITIONAL BEEF LASAGNA

Heat oil in large saucepan over medium heat and cook onion, garlic and oregano for about 4 minutes or until softened. Add beef, chilies, if using, and half each of the salt and pepper. Cook, stirring, for about 8 minutes or until browned. Pour in pasta sauce and then add 1 cup of water to the jar and shake it and pour into saucepan. Bring to a simmer for 5 minutes; remove from heat. 

Stir together ricotta, eggs, 2 tbsp of the Parmesan and remaining 1/4 tsp each of the salt and pepper in bowl until well combined. Pour 1 cup of the sauce into bottom of lightly sprayed 13 x 9-inch casserole dish.

Top with 2 pasta sheets and another cup of sauce. Dollop with one-third of the ricotta mixture and sprinkle with one- quarter of the mozzarella. Repeat twice with remaining pasta, ricotta mixture and mozzarella. Cover with last 2 pasta sheets and remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Top with parchment paper and cover with foil. Place on baking sheet. 

Bake in preheated 350°F oven for 45 minutes. Uncover and bake for about 15 to 30 minutes more or until golden brown and knife inserted in centre is hot. Let cool slightly before cutting to serve. 

TIPS: You can make the lasagna up to 1 day ahead before baking. Bake covered for 1 hour and uncover for about 10 minutes. If you love Parmesan, be sure to increase it to 1/2 cup if desired. Omit eggs in recipe if desired.