Ingredients:

  • tbsp Olive Oil
  • large Yellow Onion, finely chopped
  • cloves Garlic, minced
  • lb Ground Beef (80/20 recommended)
  • /2 lb Italian Sausage (casings removed)
  • (28 oz) can Crushed Tomatoes
  • (15 oz) can Tomato Sauce
  • /2 cup Dry Red Wine (optional)
  • tsp Dried Basil
  • tsp Dried Oregano
  • /2 tsp Red Pepper Flakes
  • Salt and freshly ground Black Pepper, to taste
  • oz Whole Milk Ricotta Cheese
  • large Eggs, lightly beaten
  • /2 cup grated Parmesan Cheese
  • /4 cup fresh Parsley, finely chopped
  • tsp Salt (for ricotta)
  • /2 tsp Black Pepper (for ricotta)
  • Oven-Ready Lasagna Noodles
  • cups Shredded Mozzarella Cheese

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
  2. Add ground beef and sausage. Brown thoroughly, breaking up the meat with a spoon. Drain off excess grease.
  3. Deglaze the pot by pouring in red wine (if using); scrape up any browned bits from the bottom. Let simmer until reduced by half.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, and red pepper flakes. Season with salt and pepper. Bring to a gentle simmer. Reduce heat to low, cover partially, and let the sauce cook for at least 30 minutes.
  5. While the sauce simmers, prepare the ricotta filling: In a mixing bowl, combine the ricotta cheese, beaten eggs, Parmesan, chopped parsley, salt, and pepper. Mix thoroughly until homogenous. Set aside.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  7. Layer 1 (Base): Spread a thin layer (about 1 cup) of meat sauce evenly across the bottom of the dish.
  8. Layer 2 (Pasta): Arrange 3 or 4 lasagna noodles over the sauce.
  9. Layer 3 (Ricotta): Carefully dollop and gently spread half of the ricotta mixture evenly over the noodles.
  10. Layer 4 (Mozzarella & Sauce): Sprinkle one-third of the mozzarella cheese over the ricotta, followed by one-third of the remaining meat sauce.
  11. Repeat the layering process: Place another layer of noodles, the remaining half of the ricotta, another third of the mozzarella, and another third of the sauce.
  12. Final Layer: Top with the last layer of noodles, the remaining sauce, and the final layer of mozzarella cheese.
  13. Cover the dish tightly with aluminum foil. Bake for 35 minutes.
  14. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
  15. Crucial Step: Let the lasagna rest on the counter for at least 15 minutes before slicing and serving to allow the layers to set.