Ingredients:

  • 450g of lean ground beef
  • 450g of Italian sausage (casings removed)
  • one large white onion
  • three cloves of minced garlic
  • 794g of crushed tomatoes
  • 340g of tomato paste
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 425g of whole milk ricotta
  • one large lightly beaten egg
  • 50g of freshly grated Parmesan cheese
  • 1/4 cup of chopped fresh parsley
  • 1/2 teaspoon of nutmeg
  • 15 lasagna noodles (either no boil or par boiled)
  • 450g of shredded low moisture mozzarella
  • an extra 50g of Parmesan cheese for the final topping

Instructions:

  1. Cook the beef and sausage in a large skillet over medium heat until browned and crumbly.
  2. Add the diced onion and garlic to the meat, cooking for about 5 minutes until translucent and fragrant.
  3. Stir in the crushed tomatoes, tomato paste, and seasonings. Let it bubble for 15 minutes until thickened and deep red.
  4. In a separate bowl, stir together the ricotta, egg, Parmesan, parsley, and nutmeg until smooth and creamy.
  5. Spread 1 cup of meat sauce in the bottom of the 9x13 dish. Note: This prevents the bottom noodles from sticking.
  6. Place 5 noodles over the sauce, overlapping slightly.
  7. Dollop 1/3 of the ricotta mixture over the noodles and gently spread it out.
  8. Sprinkle a layer of mozzarella and more meat sauce. Repeat the layers twice more.
  9. End with a final layer of noodles, the remaining sauce, and a heavy coating of mozzarella and Parmesan.
  10. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake 20 more minutes until the cheese is bubbly and golden.