Meatloaf with lasagna

Ingredients:

• 8 sheets (about 170 g) of dry lasagna pasta
• 1 tbsp olive oil, plus extra for pasta and greasing
• 2 cloves garlic, 1 thinly sliced, 1 finely grated
• A pinch of chili pepper flakes
• 1 can (400g) whole peeled plum tomatoes in their own juice, crushed by hand
• 2-3 sprigs of basil
• 5 slices of bacon
• 350 g of ground beef
• 350 g of minced pork
• 1 cup breadcrumbs
• 1/2 small onion, grated
• 1/4 cup chopped parsley, plus extra for serving
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 large eggs
• 2 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• Ricotta cheese for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the lasagna pasta and cook until al dente. Drain, toss with olive oil to prevent sticking, and let cool.
2. Meanwhile, prepare the tomato sauce. In a large skillet, heat the oil with the chopped garlic, red pepper flakes, and 1/2 teaspoon of salt over medium heat. Stir as the oil heats; when it shimmers, add the crushed tomatoes, 3/4 cup of water, and basil.
   
   Bring to a boil and cook, stirring occasionally, for 15-20 minutes, until the water has evaporated and the sauce has thickened slightly (you'll get about 1 cup). Remove from heat and cool to room temperature.
3. Place the bacon in a large skillet and fry over medium heat for 4-5 minutes per side until golden brown and crisp. Remove and finely chop once cooled slightly.
   
   In a large bowl, combine the bacon, ground beef, ground pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix thoroughly with your hands.
4. Position a rack in the center of the oven and preheat to 180°C. Line a rimmed baking sheet with foil and grease with oil.
5. Combine mozzarella and parmesan.
   
   Form a 23 x 12 cm rectangle from half the meat mixture in the center of the prepared baking sheet. Make a small well in the center and fill it with 1/2 cup of the cheese mixture. Top with the remaining minced meat and shape the mixture into a loaf with a slightly rounded top, securing and pressing in at the sides.
   
   Cover the meatloaf with 1/3 of the sauce and sprinkle with 1/3 of the remaining cheese. Place 4 lasagna noodles on top, overlapping slightly to completely cover. Top with another 1/3 of the sauce and cheese. Repeat with the remaining pasta, sauce, and cheese.
6. Bake for 40-45 minutes, until the internal temperature of the meatloaf reaches 165°F (74°C). Sprinkle with parsley and let cool slightly. Slice and serve with ricotta.