Ingredients:

  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • ¼ tsp ground nutmeg
  • 12 to 15 lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions:

  1. Brown the ground beef and Italian sausage in a Dutch oven over medium-high heat until no longer pink.
  2. Stir in the diced onion and garlic, sautéing until translucent.
  3. Stir in tomato paste and cook for 2 minutes to caramelize.
  4. Add crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 20 minutes until the sauce is thick.
  5. Place the ricotta in a colander for 15 minutes to drain excess liquid.
  6. Transfer drained ricotta to a mixing bowl and fold in the beaten egg, ½ cup Parmesan, parsley, and nutmeg until a smooth paste forms.
  7. Preheat oven to 375°F (190°C).
  8. Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.
  9. Layer 3-4 noodles over the sauce, followed by 1/3 of the ricotta mixture, a layer of meat sauce, and a handful of mozzarella.
  10. Repeat the layering process (Noodles, Ricotta, Sauce, Mozzarella) until all ingredients are used, finishing with a layer of mozzarella and the remaining ½ cup Parmesan.
  11. Bake and allow to rest for 15 minutes before slicing to ensure structural integrity.