Ingredients:

  • 1 lb ground beef chuck (80/20)
  • 1 lb Italian sausage, casings removed
  • 1 large white onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 12 oz tomato paste
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 30 oz whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 12 lasagna noodles
  • 1 lb low-moisture mozzarella, shredded
  • 1/2 cup extra grated parmesan cheese

Instructions:

  1. In a large skillet or Dutch oven, brown the ground beef chuck and Italian sausage until deeply browned and crispy. Add the diced onion and garlic, sautéing until the onions are translucent.
  2. Stir in the crushed tomatoes, tomato paste, and oregano. Simmer the sauce for at least 20 minutes to reduce moisture and concentrate flavors, then season with salt and pepper.
  3. In a medium bowl, combine the ricotta cheese, egg, 1/2 cup parmesan cheese, and parsley. Mix until the egg is fully incorporated to act as a structural binder.
  4. In a 9x13 inch deep-dish pan, spread a thin layer of meat sauce. Layer the noodles, followed by the ricotta mixture, meat sauce, and a handful of mozzarella. Repeat for 4-5 layers.
  5. Cover the pan tightly with aluminum foil to create a steam environment. Bake at 375°F (190°C) for 45 minutes to hydrate the pasta and heat the core.
  6. Remove the foil and top with the remaining mozzarella and extra parmesan. Bake for an additional 15 minutes until the internal temperature reaches 160°F and the top is mahogany-colored.
  7. Allow the lasagna to rest for 15 minutes before slicing. This mandatory phase allows the residual heat to reach 165°F and sets the proteins for clean, stackable slices.