Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 lb Italian sausage, casings removed
  • 1 large white onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (6 oz each) tomato paste
  • 2 cans (15 oz each) tomato sauce
  • 1/2 cup beef stock
  • 2 tbsp white sugar
  • 1.5 tsp dried basil
  • 1 tsp fennel seeds
  • 30 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1 lb lasagna noodles
  • 1.5 lbs low-moisture mozzarella cheese, shredded
  • 1/2 tsp dried oregano

Instructions:

  1. Brown the meats. Place the ground beef and Italian sausage in your Dutch oven over medium high heat. Cook 8-10 mins until a deep brown crust forms. Note: This crust is where the flavor lives, so don't rush the browning.
  2. Sauté aromatics. Drain all but 2 tablespoons of fat. Stir in the diced onion and garlic. Sauté 5 mins until the onions are translucent and fragrant.
  3. Toast the paste. Push the meat to the sides and add the tomato paste to the center. Cook 2 mins until the paste smells slightly sweet and darkens.
  4. Deglaze the pot. Pour in the beef stock and use a wooden spoon to scrape every bit of browned meat from the bottom.
  5. Simmer the ragu. Stir in crushed tomatoes, tomato sauce, sugar, basil, and fennel. Simmer uncovered on low for 45 minutes.
  6. Mix the cheese. While the sauce bubbles, whisk the ricotta, egg, parmesan, parsley, and salt in a bowl. Refrigerate for at least 30 mins to set.
  7. Prep the noodles. Par cook noodles in boiling water for 6 minutes (they should be firm). Drain and lay them flat on parchment paper.
  8. Begin the assembly. Spread 1.5 cups of sauce in the pan. Layer 4-5 noodles, then 1/3 of the ricotta, 1/3 of the mozzarella, and another 1.5 cups of sauce.
  9. Complete the layers. Repeat the pattern twice more. For the top, cover the final noodles with the remaining sauce and the rest of the mozzarella. Sprinkle with oregano.
  10. Bake and rest. Cover with oiled foil. Bake at 375°F (190°C) for 25 mins covered, then 15 mins uncovered until bubbling. Let it rest for 15 minutes before you even think about slicing. The Best Classic Lasagna Recipe with Rich Meat Sauce — Master the ultimate Classic Lasagna Bolognese Layers of slowsimmered ragù cre...Classic Homemade Lasagna My Italian Familys Secret — Want the best homemade lasagna recipe This classic Italian version with ricot...How to Make Lasagna: The Ultimate Cheesy Comfort Recipe — Learn how to make lasagna with my easy ricotta recipe! Layers of flavour make... $img_2$