Ingredients:

  • 1 lb lean ground beef
  • 1 lb beef Italian-style sausage
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz canned plum tomatoes, crushed by hand
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp granulated sugar
  • salt to taste
  • black pepper to taste
  • 15 oz whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 12 to 15 lasagna noodles
  • 4 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the 1 lb lean ground beef and 1 lb beef Italian-style sausage until fully cooked and deep golden brown, reaching an internal temperature of 160°F (71°C).
  2. Stir in the diced onion and garlic, sautéing until translucent.
  3. Incorporate the 2 tbsp tomato paste, crushed plum tomatoes, 15 oz tomato sauce, 1 tsp sugar, 1 tsp oregano, salt, and black pepper to taste.
  4. Reduce heat to low and simmer uncovered for 2 to 3 hours until the sauce is thick enough to hold its shape on a spoon.
  5. In a medium mixing bowl, combine the 15 oz ricotta cheese, beaten egg, chopped parsley, 1/4 cup Parmesan, and 1/2 tsp salt; stir vigorously until smooth.
  6. Preheat the oven to 375°F (190°C).
  7. Spread 1 cup of the meat sauce across the bottom of a 9x13 inch deep baking dish.
  8. Place 3 to 4 noodles on top, slightly overlapping.
  9. Spread one-third of the ricotta mixture over the noodles, followed by a layer of shredded mozzarella and another cup of meat sauce.
  10. Repeat the layering process for three layers total, finishing with a final layer of noodles topped with the remaining sauce, mozzarella, and 1/2 cup grated Parmesan.
  11. Cover the dish tightly with aluminum foil, ensuring it does not touch the cheese, and bake for 25 minutes.
  12. Remove the foil and bake for another 20 to 25 minutes until the cheese is bubbly and golden-brown.
  13. Let the lasagna rest for 15 minutes before slicing into 12 slices to ensure the layers set.