Sauce Preparation:

• Cover the bottom of a large pan with EV olive oil and put on a medium flame.
  
• Chop the onion, the shallot and the garlic and add to the pan.
  
• Once the onion becomes translucent add the three meats broken in small granules so that the meat can saute` more uniformly.
  
• Once the meat has browned, add the peeled tomatoes and the tomato paste.
  
• Use an immersion blender to chop the tomatoes and the meat very finely. Should you not have an immersion blender then be sure to liquefy the peeled tomatoes in a blender before you add them to the pan.
  
• Add the parsley and the basil.
  
• Add the butter and the hot pepper.
  
• Let everything cook for 30 minutes at medium heat to reduce the sauce.

Assembly of the Lasagna:

• Cook the lasagna until it is very "Al Dente" as it will continue to cook later in the oven. (Add some olive oil to the water to make sure that the Lasagna sheets do not stick together.  Also, once it is cooked, replace the hot water with cold water to stop the cooking process and lets you handle the sheets without getting burned.)
  
• Take a deep baking pan and cover the bottom with a generous layer of sauce.
  
• Lay a layer of lasagna followed by a thin layer of ricotta, pieces of mozzarella and a generous sprinkle of Parmigiano cheese.
  
• Repeat the process with another coating of sauce, a layer of lasagna, ricotta, mozzarella and Parmigiano. Continue to repeat the process until you reach the top of the pan.
  
• The last coating should be a layer of sauces, mozzarella and Parmigiano cheese.
  
• Bake in the oven at 400F for 40 minutes.
  
• Let the lasagna rest for 15 Mins. before serving.

Buon Appetito!