Ingredients:

  • 1 lb lean ground beef chuck (80/20)
  • 1 lb sweet Italian sausage
  • 1 large yellow onion
  • 4 cloves garlic
  • 56 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.25 cup fresh parsley
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp ground nutmeg
  • 16 oz lasagna noodles
  • 1 lb mozzarella cheese
  • 0.5 cup Pecorino Romano

Instructions:

  1. Brown the meat. Place the beef chuck and sausage in a large skillet over medium high heat. Cook 8 minutes until deep brown and crumbly, breaking it up with a wooden spoon.
  2. Sauté the aromatics. Add the diced onion to the meat fat. Cook 5 minutes until translucent and soft.
  3. Toast the paste. Stir in the minced garlic and 2 tbsp tomato paste. Cook 2 minutes until the paste smells sweet and looks dark.
  4. Deglaze the pan. Pour in the 0.5 cup dry red wine. Scrape the bottom of the pan until all the brown bits are dissolved into the liquid.
  5. Simmer the sauce. Add the 56 oz crushed tomatoes, dried basil, and dried oregano. Reduce heat to low and simmer 30 minutes until the sauce is thick and glossy.
  6. Boil the noodles. While the sauce simmers, cook the 16 oz lasagna noodles in salted water. Drain 2 minutes before the box instructions say (al dente).
  7. Mix the cheese. In a bowl, combine the 15 oz ricotta, egg, parsley, Parmesan, and nutmeg. Stir until completely smooth and pale green.
  8. Start the base. Spread 1 cup of meat sauce on the bottom of the 9x13 pan. Top with a single layer of noodles.
  9. Build the middle. Spread 1/3 of the ricotta mix, then 1/3 of the mozzarella, followed by 1.5 cups of meat sauce. Repeat layers until all ingredients are used, ending with meat sauce.
  10. Top and bake. Sprinkle the remaining mozzarella and 0.5 cup Pecorino Romano on top. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 25 minutes until the cheese is bubbling and golden brown.