Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb sweet or hot Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes
  • 0.5 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 30 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 0.5 cup grated Parmigiano-Reggiano
  • 4 cups shredded low-moisture mozzarella
  • 0.5 cup mascarpone cheese
  • 0.25 cup fresh parsley, chopped
  • 1 lb regular lasagna noodles

Instructions:

  1. In a large Dutch oven, brown the ground beef and Italian sausage, breaking them into small crumbles. Drain all but 2 tablespoons of fat to account for cooking losses.
  2. Sauté the diced onions and minced garlic in the rendered fat until translucent. Stir in the tomato paste and cook for 2 minutes.
  3. Deglaze the pot with dry red wine, scraping the bottom for fond. Add crushed tomatoes and dried oregano. Simmer on low for 30 minutes to create a slightly thin ragu.
  4. Boil the 1 lb noodles in salted water for 2 minutes less than the package directions until they are flexible but still have a firm snap. Drain and lay them flat on parchment paper.
  5. In a medium mixing bowl, combine ricotta, beaten egg, Parmigiano-Reggiano, mascarpone, and fresh parsley. Fold together until smooth.
  6. Spread a thin layer of ragu on the bottom of a 9x13 inch deep-dish pan. Layer dry lasagna noodles, followed by the cheese mixture, a sprinkle of mozzarella, and more ragu.
  7. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella. Cover tightly with foil and refrigerate for at least 8 hours or up to 24 hours.
  8. Preheat oven to 375°F (190°C). Bake covered for 45 minutes, then uncover and bake for an additional 15-20 minutes until the top is mahogany-colored and bubbling.
  9. Allow the lasagna to rest for 15 minutes before slicing to ensure the layers remain stable.