SafePlates

Ingredients

• 12 lasagna noodles (about 12 oz) (340g)
• 1 lb ground beef (450g)
• 1/2 lb Italian sausage, casings removed (225g)
• 1 medium onion, chopped (about 1 cup) (150g)
• 3 cloves garlic, minced
• 1 can crushed tomatoes (28 oz) (800g)
• 2 cans tomato paste (6 oz each) (170g each)
• 2 cans tomato sauce (15 oz each) (425g each)
• 1/2 cup water (120ml)
• 2 tsp dried basil (4g)
• 1 tsp dried oregano (2g)
• 1/2 tsp salt (3g)
• 1/4 tsp black pepper (1g)
• 1/4 cup chopped fresh parsley, divided (15g)
• 15 oz ricotta cheese (425g)
• 1 large egg
• 3 cups shredded mozzarella cheese (12 oz) (340g)
• 3/4 cup grated Parmesan cheese (75g)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay the noodles flat on a clean towel.
3. In a large skillet over medium heat, cook the ground beef, Italian sausage, and chopped onion until browned, about 7-8 minutes. Add the minced garlic and cook for 1 more minute.
4. Drain excess fat from the skillet. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the dried basil, dried oregano, salt, black pepper, and half of the chopped parsley. Simmer uncovered for 20 minutes, stirring occasionally.
5. In a medium bowl, combine the ricotta cheese, egg, remaining parsley, and 1/4 cup (25g) of the grated Parmesan cheese. Mix well.
6. To assemble the lasagna, spread 1 cup (240ml) of the meat sauce in the bottom of a 9x13 inch (23x33cm) baking dish. Layer 4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1 cup (115g) mozzarella cheese. Repeat the layers two more times, ending with the remaining sauce and mozzarella cheese. Sprinkle the remaining Parmesan cheese on top.
7. Cover the dish with foil (to prevent sticking, spray the foil with cooking spray). Bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the cheese is bubbly and golden.
8. Let the lasagna rest for 15 minutes before slicing and serving.

Tip

For even more flavor, prepare the meat sauce a day ahead and let it chill overnight to allow the flavors to meld.