1 Heat oil in a saucepan over medium heat. Add the beef and onion and sauté until the juice has evaporated. Add the tomatoes, tomato paste and sugar, and cook for a few minutes. Season with salt, pepper, oregano, thyme, and bay leaf. Simmer for 30 minutes, stirring occasionally. Remove from heat and remove the bay leaf; reserve sauce.
2 Mix ricotta cheese and eggs together in a bowl and reserve.
3 Grease a lasagna pan. Rinse the lasagna noodles under cold water and place a layer on the bottom of the pan, spread with the ricotta mixture, sprinkle with mozzarella and top with sauce.
4 Repeat the process, ending with noodles, ricotta and cheese. Bake in hot oven for ½ an hour, until golden and bubbly.
Advice of Wine to combine
Suggest from Sommelier
Merlot is the ideal wine for Chis type of pasta because of its well-rounded character, low tannins, and fruity character that combine very well with the flavors and smooth, rounded textures of the dish.