Ingredients:

  • 2 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1 lb Italian Sausage, casings removed
  • 3 tbsp Olive Oil
  • 1 large Onion, finely diced
  • 4 cloves Garlic, minced
  • 28 oz Crushed Tomatoes
  • 15 oz Tomato Sauce
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt to taste
  • Black Pepper to taste
  • 32 oz Ricotta Cheese, whole milk
  • 2 large Eggs, lightly beaten
  • 1 cup Fresh Parsley, chopped
  • 1/2 cup Parmesan Cheese, grated
  • 1 tsp Nutmeg
  • 16 oz Lasagna Noodles
  • 4 cups Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and Italian sausage, breaking it apart with a spoon until mahogany-colored and cooked through. Drain excess fat if necessary.
  2. Stir in diced onions and cook until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, then add crushed tomatoes, tomato sauce, oregano, and basil. Lower heat to a simmer and cook uncovered for 30–45 minutes until the sauce is thick and rich.
  4. In a medium bowl, stir together the ricotta cheese and beaten eggs until smooth.