Ingredients:

  • 1 lb ground beef chuck
  • 1 lb Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 30 oz whole milk ricotta cheese
  • 1 large egg
  • 1 cup freshly grated parmesan cheese, divided
  • 0.25 cup fresh parsley, chopped
  • 1 lb lasagna noodles
  • 1 lb low-moisture mozzarella cheese, shredded
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. In a large heavy-bottomed pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage until no longer pink (about 10 minutes). Drain the excess grease, leaving approximately 2 tablespoons in the pot.
  2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant.
  3. Stir in the tomato paste, followed by the crushed tomatoes, dried oregano, salt, and pepper. Simmer on low heat for at least 30 minutes to thicken the sauce and develop flavor.
  4. In a medium mixing bowl, whisk the egg. Fold in the ricotta cheese, 1/2 cup of grated parmesan, and the chopped parsley until well combined.
  5. Preheat your oven to 350°F (175°C). Spread a thin layer of meat sauce on the bottom of a 9x13-inch deep-dish baking pan.
  6. Layer lasagna noodles, followed by a portion of the ricotta mixture, a layer of meat sauce, and a sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and the remaining 1/2 cup of parmesan.
  7. Cover the dish tightly with parchment paper and then aluminum foil. Bake at 350°F for 45 minutes.
  8. Remove the foil and bake for another 15 minutes until the cheese is golden and begins to shatter.
  9. Remove from the oven and let the lasagna rest for 15 minutes before slicing to allow the layers to set.