Ingredients:

  • 1 lb ground beef
  • 1 lb Italian sausage
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 15 oz ricotta cheese
  • 8 oz cream cheese, softened
  • 1 large egg, beaten
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 12 to 15 lasagna noodles, cooked al dente
  • 4 cups shredded mozzarella cheese

Instructions:

  1. Brown the ground beef and Italian sausage in a skillet over medium-high heat until deeply browned. Drain all excess grease.
  2. Stir in the diced onion and minced garlic, sautéing until aromatic and translucent.
  3. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat to low and simmer for 20–30 minutes until the sauce is thick and concentrated.
  4. In a mixing bowl, combine ricotta cheese, softened cream cheese, beaten egg, Parmesan, and parsley. Mix until smooth.
  5. Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.
  6. Layer noodles, cheese mixture, meat sauce, and mozzarella cheese. Repeat until ingredients are depleted, ending with a generous layer of mozzarella on top.
  7. Cover with foil (tented slightly) and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until the cheese is golden and bubbling.
  8. Allow the lasagna to rest for 15 minutes before slicing to ensure structural stability.