Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery Stalks, finely diced
  • 5 lbs Lean Ground Beef (or half beef, half Italian sausage)
  • 4 large Garlic Cloves, minced
  • 6 oz Tomato Paste
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano style preferred)
  • 1 cup Water or Beef Broth
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • Salt & Black Pepper (To taste)
  • 32 oz container Whole Milk Ricotta Cheese, drained
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1 cup Grated Parmesan Cheese
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 box (approx. 9 oz) San Giorgio Lasagna Noodles (Oven-Ready)
  • 4 cups Whole Milk Low-Moisture Mozzarella, shredded

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrot, and celery (the mirepoix). Cook gently for 8–10 minutes, stirring occasionally, until softened and sweet. Do not allow them to brown.
  2. Increase the heat slightly. Add the ground beef (and sausage, if using). Break up the meat and cook until thoroughly browned. Drain off any excess fat.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, allowing the tomato paste to caramelise slightly to deepen the flavor.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring to a simmer and reduce the liquid by half (about 3–4 minutes).
  5. Add the crushed tomatoes, broth, oregano, basil, bay leaves, salt, and pepper. Bring the sauce to a gentle bubble, then reduce the heat to the lowest setting.
  6. Cover the pot partially and let the ragù simmer for a minimum of 90 minutes (up to 2 hours), stirring occasionally. The sauce should thicken significantly. Taste and adjust seasoning, then remove and discard the bay leaves.
  7. Prepare the Ricotta Filling: In a large bowl, combine the thoroughly drained ricotta, eggs, fresh parsley, Parmesan cheese, 1/2 tsp salt, and 1/2 tsp pepper. Mix thoroughly until homogenous and creamy.
  8. Preheat the oven to 375°F (190°C).
  9. Assembly (Base): Ladle 1.5 cups of the prepared ragù into the bottom of a 9x13 inch baking dish, spreading evenly to coat the base and prevent sticking.
  10. Layer 1: Arrange a layer of dry San Giorgio lasagna noodles (usually 4–5 sheets) directly over the sauce.
  11. Layer 2: Spread half of the ricotta mixture (approx. 1.5 cups) evenly over the noodles.
  12. Layer 3: Spoon 1.5 cups of ragù over the ricotta layer. Sprinkle with one-third of the shredded mozzarella.
  13. Repeat: Add a second layer of noodles, followed by the remaining ricotta mixture, another 1.5 cups of ragù, and another one-third of the mozzarella.
  14. Final Layer: Place the final layer of noodles on top. Cover completely with the remaining ragù (approx. 1.5 cups), spreading it to cover all pasta edges. Finish with a thick, even layer of the remaining mozzarella.
  15. Bake Covered: Cover the dish tightly with foil (tent the foil slightly) and bake for 25 minutes at 375°F (190°C).
  16. Bake Uncovered: Remove the foil and continue baking for another 20–25 minutes, or until the cheese is melted, bubbly, and deeply golden brown.
  17. Rest: Remove the lasagna from the oven and allow it to rest for at least 15 minutes on a cooling rack before slicing and serving. This resting time is crucial for the layers to set.