Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb ground pork sausage
  • 1 large yellow onion, finely minced (200g)
  • 4 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef bone broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 15 oz part-skim ricotta cheese
  • 1 cup low-fat cottage cheese, blended smooth
  • 1 large egg
  • 0.5 cup freshly grated Parmesan Reggiano
  • 2 cups fresh spinach, sautéed and drained
  • 1 box oven-ready lasagna noodles (approx. 12-15 sheets)
  • 4 cups shredded part-skim mozzarella cheese

Instructions:

  1. Heat a large Dutch oven over medium-high heat. Add the ground beef and pork sausage, breaking into small crumbles. Let the meat sear undisturbed to develop a mahogany crust. Drain excess fat, leaving 1 tablespoon.
  2. Add the minced onions and tomato paste to the pot. Sauté for 5-7 minutes until the onions are translucent and the paste has darkened in color.
  3. Stir in the garlic, crushed tomatoes, beef bone broth, oregano, and basil. Reduce heat and simmer for 30-40 minutes until the sauce has thickened and emulsified.
  4. In a medium bowl, combine the ricotta, blended cottage cheese, egg, Parmesan, and sautéed spinach. Mix until a smooth, velvety consistency is reached.
  5. Preheat oven to 375°F (190°C). In a 9x13 inch deep-dish pan, spread a thin layer of meat sauce. Top with a layer of dry lasagna noodles.
  6. Layer the cheese mixture, mozzarella, and meat sauce over the noodles. Repeat the layers until all ingredients are used, ending with a generous layer of mozzarella on top.
  7. Cover tightly with aluminum foil. Bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes until the top is golden and bubbling.
  8. Remove from oven and let the lasagna rest for at least 15-20 minutes. This is critical for the 'gel-effect' to set the structure for clean slicing.