Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 lb Italian sausage, casings removed
  • 1 large white onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes (2 x 28 oz cans)
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.5 cup fresh parsley, finely chopped
  • 0.5 tsp ground nutmeg
  • 1 lb lasagna noodles
  • 4 cups shredded low-moisture mozzarella cheese
  • 1 cup freshly grated parmesan cheese

Instructions:

  1. In a large heavy-bottomed Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Add diced onions and minced garlic, sautéing until the onion is translucent. Drain excess fat.
  2. Stir in the tomato paste and deglaze the pan with red wine, scraping up the browned bits. Add the crushed tomatoes and simmer on low for 45 minutes until the ragu is thick and viscous.
  3. While the sauce simmers, whisk together the ricotta cheese, egg, chopped parsley, and nutmeg in a medium bowl until smooth.
  4. Cook lasagna noodles in boiling salted water according to package directions for al dente, or prepare no-boil sheets.
  5. Preheat oven to 180°C. In a 9x13 inch deep-dish pan, spread a thin layer of meat sauce on the bottom. Layer with noodles, a portion of the ricotta mixture, mozzarella, and meat sauce.
  6. Repeat the layers until the pan is full, finishing with a generous layer of mozzarella and parmesan cheese on top.
  7. Bake for 45 minutes until the cheese is deeply browned and bubbly.
  8. Remove from oven and let the lasagna rest for at least 15 minutes to allow the layers to set before slicing.