Ingredients:

  • 1 lb (450g) Ground Beef (80/20 lean-to-fat ratio)
  • 1 lb (450g) Italian Sausage (mild or spicy, casings removed)
  • 1 medium (150g) Yellow Onion, finely diced
  • 4 cloves (12g) Garlic, minced
  • 28 oz (794g) Crushed Tomatoes
  • 6 oz (170g) Tomato Paste
  • 1 tsp (4g) Granulated Sugar
  • 1 tbsp (6g) Dried Oregano
  • 1 tbsp (6g) Dried Basil
  • 1 tsp (5g) Salt
  • ½ tsp (3g) Black Pepper
  • 15 oz (425g) Whole Milk Ricotta Cheese
  • 1 large (50g) Egg, lightly beaten
  • ½ cup (50g) Grated Parmesan Cheese
  • ¼ cup (10g) Fresh Parsley, chopped
  • ½ tsp (3g) Salt
  • 12-15 sheets (340g) Lasagna Noodles
  • 4 cups (450g) Shredded Mozzarella Cheese
  • Fresh Basil leaves for garnish

Instructions:

  1. Brown the ground beef and Italian sausage in a Dutch oven over medium-high heat until a deep mahogany brown.
  2. Add diced onions and garlic to the meat and sauté until translucent.
  3. Stir in tomato paste, crushed tomatoes, sugar, and herbs; simmer for 30 minutes until the sauce is thick and reduced.
  4. In a mixing bowl, fold together the ricotta cheese, beaten egg, parmesan, and parsley until smooth and cohesive.
  5. Spread ½ cup (120ml) of meat sauce on the bottom of a 9x13 inch baking dish.
  6. Create the first layer by placing 3-4 noodles, spreading 1/3 of the ricotta mixture, topping with 1/3 of the meat sauce, and sprinkling with 1 cup (112g) of mozzarella.
  7. Repeat the layering process two more times.
  8. Finish the assembly with a final layer of noodles, the remaining meat sauce, and a heavy layer of mozzarella.
  9. Cover the dish tightly with aluminum foil and bake.