Ingredients:

  • 1 lb ground beef (85/15 lean ratio)
  • 1 lb Italian sausage, casings removed
  • 1 large white onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 12 oz tomato paste
  • 15 oz tomato sauce
  • 1/2 cup beef broth
  • 2 tbsp white sugar
  • 1.5 tsp dried basil
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1 cup grated Parmesan cheese, divided
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 12 to 15 lasagna noodles
  • 1 lb shredded mozzarella cheese

Instructions:

  1. In a large Dutch oven, brown the ground beef and Italian sausage over medium-high heat until no pink remains. Drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Add the diced onions and minced garlic to the meat. Sauté until the onions are translucent. Stir in the crushed tomatoes, tomato paste, tomato sauce, and beef broth (or red wine).
  3. Season the sauce with sugar, dried basil, and dried oregano. Simmer on low heat for 30–45 minutes, stirring occasionally.
  4. In a medium mixing bowl, combine the ricotta cheese, beaten egg, 1/2 cup of grated Parmesan, fresh parsley, and salt. Mix until the texture is creamy and well-combined.
  5. Preheat your oven to 375°F (190°C). To assemble, spread 1.5 cups of the meat sauce on the bottom of a 9x13 inch deep-dish baking pan.
  6. Create layers: Place a layer of noodles, followed by 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/4 of the meat sauce. Repeat for three full layers.
  7. Top with a final layer of noodles, the remaining meat sauce, the remaining mozzarella, and the remaining 1/2 cup of Parmesan cheese.
  8. Cover the pan with aluminum foil, tenting it slightly so it does not touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is browned and bubbling.
  9. Remove from the oven and allow the lasagna to rest for 15 minutes before slicing to ensure the layers set properly.