Ingredients:

  • 1 lb lean ground beef
  • 1 lb Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 12 lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and Italian sausage, breaking the meat apart with a wooden spoon until browned and caramelized.
  2. Stir in the onions and garlic, cooking until translucent.
  3. Mix in tomato paste, crushed tomatoes, dried herbs, salt, and black pepper. Reduce heat to low and simmer for 30 minutes until the sauce is thick.
  4. In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan, chopped parsley, and salt. Stir vigorously until smooth and aerated.
  5. Preheat oven to 375°F (190°C).
  6. Layer the lasagna by alternating meat sauce, noodles, and the ricotta blend, finishing with a layer of mozzarella and Parmesan cheese on top.
  7. Bake covered with foil for the initial duration, then uncover for the final 15 minutes to trigger the Maillard reaction for a golden cheese crust.