Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb mild or spicy Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp baking soda
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1 cup freshly grated parmesan cheese, divided
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp ground nutmeg
  • 1 lb low-moisture mozzarella cheese, shredded
  • 12 lasagna noodles (standard)
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the lean ground beef and Italian sausage. Break the meat into small crumbles until no pink remains.
  2. Drain excess grease, leaving approximately 2 tablespoons in the pot. Add diced onions and minced garlic, sautéing until translucent and fragrant.
  3. Stir in the tomato paste, crushed tomatoes, dried basil, oregano, and baking soda. Simmer for 45 minutes to create a concentrated mahogany sauce. Season with salt and pepper.
  4. While the sauce simmers, place dry lasagna noodles in a large heat-proof tray and cover with hot tap water. Soak for 10 minutes to partially hydrate, then drain.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, 0.5 cup of parmesan cheese, fresh parsley, and nutmeg. Mix until velvety.
  6. Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce in the bottom of a 9x13 inch deep-dish baking pan.
  7. Layer noodles, 1/3 of the ricotta mixture, 1/3 of the mozzarella, and 1.5 cups of meat sauce. Repeat layers twice more.
  8. Finish with a final layer of noodles topped with the remaining sauce, mozzarella, and the remaining 0.5 cup of parmesan cheese.
  9. Cover with foil (tented to avoid touching cheese) and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until the top is golden and bubbling. Let rest for 15 minutes before slicing.