Ingredients:

  • 680g (1.5 lbs) Ground Beef Chuck (80/20 fat ratio)
  • 450g (1 lb) Italian Sausage, casings removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 800g (28 oz) Tomato Crushed or Passata
  • 156g (6 oz) Tomato Paste
  • 10g (2 tsp) Dried Oregano
  • 5g (1 tsp) Red Pepper Flakes
  • 425g (15 oz) Whole Milk Ricotta Cheese
  • 1 large Egg
  • 50g (1/2 cup) Grated Parmigiano-Reggiano
  • 10g (1/4 cup) Fresh Parsley, chopped
  • 450g (16 oz) Low-Moisture Mozzarella, shredded
  • 375g (1 box) No-Boil Lasagna Noodles
  • Salt and Black Pepper to taste

Instructions:

  1. In a large heavy-bottomed skillet over medium-high heat, brown the ground beef and sausage. Break meat into small crumbles until mahogany-colored. Drain all but 2 tablespoons of rendered fat.
  2. Add onion and garlic to the skillet, sautéing until translucent. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 20 minutes.
  3. In a medium mixing bowl, whisk the egg. Fold in the ricotta, half of the Parmigiano-Reggiano, and parsley. Season with a pinch of salt.
  4. Spread 1 cup of meat sauce in a 9x13 inch baking dish. Layer noodles, 1/3 of the ricotta mixture, a layer of sauce, and a handful of mozzarella. Repeat for 3 layers, ensuring the top noodles are fully covered in sauce.
  5. Cover dish tightly with tented foil. Bake at 180°C (350°F) for 25 minutes. Remove foil, sprinkle remaining Parmigiano-Reggiano, and bake for 20 minutes until the top is bubbly and bronze.