Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb Italian sausage (bulk or casings removed)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 0.5 cup dry red wine (Chianti or Merlot)
  • 1 tbsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 30 oz whole milk ricotta cheese, drained
  • 1 large egg, beaten
  • 1 cup freshly grated Parmesan cheese, divided
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp nutmeg
  • 1 lb lasagna noodles (traditional)
  • 4 cups low-moisture mozzarella cheese, shredded

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Break meat into small crumbles. Drain excess fat, leaving approximately 2 tablespoons in the pot.
  2. Add finely diced onions to the meat and cook until translucent (about 5 minutes). Stir in minced garlic and tomato paste, toasting for 2 minutes until the paste reaches a dark brick red color.
  3. Deglaze the pot with dry red wine, scraping the bottom to release browned bits. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer on low heat for 45 minutes until reduced by 25%.
  4. In a large mixing bowl, combine the drained ricotta, beaten egg, 0.5 cup Parmesan cheese, chopped parsley, and nutmeg. Mix until an emulsified, custard-like texture is achieved.
  5. Cook lasagna noodles in a large pot of boiling salted water according to package directions (al dente). Drain and lay flat on parchment paper to prevent sticking.
  6. Preheat oven to 375°F (190°C). In a 9x13 inch deep-dish pan, spread 1 cup of meat sauce. Layer noodles, ricotta mixture, meat sauce, and shredded mozzarella. Repeat layers until the pan is full.
  7. Top with the final layer of mozzarella and the remaining 0.5 cup of Parmesan. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until the cheese is mahogany-colored and bubbly.
  8. Remove from oven and let the lasagna rest for 20 minutes before slicing to ensure structural integrity.