Ingredients:

  • 1 lb lean ground beef (80/20)
  • 0.5 lb Italian sausage, casings removed
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 15 oven-ready lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions:

  1. Brown the meats. Add 1 lb ground beef and 0.5 lb sausage to a pot over medium high heat until browned and crumbly.
  2. Sauté aromatics. Toss in the diced onion and garlic. Cook for 5 minutes until the onions are translucent.
  3. Build the sauce. Stir in 6 oz tomato paste and 28 oz crushed tomatoes. Add the oregano and red pepper flakes.
  4. Simmer. Lower the heat and let the sauce bubble for 15 minutes until it thickens and smells rich.
  5. Mix the cheese. In a bowl, combine 15 oz ricotta, the beaten egg, 0.5 cup Parmesan, and 0.25 cup parsley.
  6. Start layering. Spread 1 cup of meat sauce on the bottom of a 9x13 dish. Note: This prevents the bottom noodles from sticking.
  7. Layer the noodles. Place 3 to 4 oven ready noodles over the sauce. They can overlap slightly.
  8. Add cheese and sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of mozzarella and more meat sauce.
  9. Repeat steps. Continue layering until you use all 15 noodles, ending with a thick layer of 4 cups mozzarella on top.
  10. Bake. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 20 minutes more until the cheese is bubbly and golden.