Ingredients:

  • 2 tbsp (27.6g) olive oil
  • 1.5 lb (680g) ground beef (80/20)
  • 0.5 lb (227g) ground pork sausage, mild or hot, removed from casings
  • 1 large (225g) yellow onion, finely diced
  • 4 cloves (30g) garlic, minced
  • 2 x 28 oz cans (1588g) crushed tomatoes, high quality
  • 6 oz can (170g) tomato paste
  • 0.5 cup (120ml) dry red wine (optional)
  • 0.5 cup (120ml) beef broth
  • 1 tsp (1.5g) dried oregano
  • 1 tsp (1.5g) dried basil
  • 2 bay leaves
  • 1 tsp (6g) salt, or to taste
  • 0.5 tsp (1.2g) freshly ground black pepper, or to taste
  • 1 tsp (4g) sugar
  • 12 oven-ready lasagna noodles
  • 2 lb (907g) whole milk ricotta cheese
  • 2 lb (907g) low-moisture part-skim mozzarella cheese, shredded
  • 1 cup (100g) grated Parmesan cheese
  • 1 large (50g) egg
  • 0.25 cup (15g) fresh parsley, chopped

Instructions:

  1. Brown the ground beef and pork sausage in olive oil in a large pot or Dutch oven over medium-high heat. Break up the meat as it cooks. Once browned, drain off excess fat. Add the diced onion and minced garlic to the pot, sauté until the onion is softened and translucent, about 5-7 minutes.
  2. Stir in the crushed tomatoes, tomato paste, red wine (if using), beef broth, dried oregano, dried basil, bay leaves, salt, black pepper, and sugar. Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it cook gently for at least 30 minutes (or longer for deeper flavor), stirring occasionally, allowing the sauce to thicken and flavors to concentrate.
  3. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the whole milk ricotta cheese, 0.75 cup of the grated Parmesan cheese (reserve 0.25 cup for topping), the large egg, and the chopped fresh parsley. Season with a pinch of salt and pepper. Mix until all ingredients are well combined.
  4. Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
  5. Arrange a single layer of oven-ready lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then top with a layer of meat sauce and half of the shredded mozzarella cheese.
  6. Repeat with another layer of noodles, the remaining ricotta mixture, more meat sauce, and the remaining shredded mozzarella cheese. Place a final layer of noodles on top, then cover generously with the remaining meat sauce and sprinkle with the reserved 0.25 cup of grated Parmesan cheese.
  7. Cover the baking dish loosely with aluminum foil (you may lightly spray the underside of the foil with cooking spray to prevent sticking to the cheese). Bake for 45 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown, bubbly, and the noodles are tender.
  9. Let the lasagna rest for 15 minutes before slicing and serving. This crucial resting period allows the layers to set and prevents the lasagna from becoming watery when cut.