Add the beef to a pot. Add the onion and salt.

Add the ricotta to a mixing bowl add salt, black pepper, and egg. Mix well.

Add the tomato paste to the meat and stir in well. Add the sauce and simmer 12 minutes.

On the bottom of the pan add a thin amount, just enough to cover bottom of pan the meat sauce. Add two cups of sharp shredded cheddar cheese. Add two of the six pasta sheets. I had to cut about an inch wide off of the other ones. The bottom is the foundation. Smear the ricotta egg mixture to the sheets.

Take the pesto add to top of the ricotta mixture. Then a thin layer of meat sauce.

Add the remainder of the shredded cheddar cheese. Then the remainder of the pasta sheets add mozzarella cheese spread out. Grate the Pecorino Romano cheese.

Cover the top with the Pecorino Romano cheese and spread it evenly. If you want it less dark cover with aluminum foil for the first thirty minutes. Finish the last 25 minutes uncovered. Let rest at least 12-15 minutes or longer.