Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb mild or hot Italian sausage
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 32 oz marinara sauce
  • 9 oz no-boil lasagna noodles
  • 4 cups shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage until mahogany-colored and crispy at the edges. Drain any excess fat to prevent a soggy lasagna.
  2. Stir the 32 oz of marinara sauce into the browned meat and let simmer for 5 minutes to meld flavors.
  3. In a medium mixing bowl, combine the ricotta cheese, egg, chopped parsley, sea salt, and nutmeg. Stir until the binder is fully incorporated.
  4. Spread 1 cup of the meat sauce on the bottom of a 9x13 inch deep-dish baking pan. Top with a layer of no-boil noodles.
  5. Layer half of the ricotta mixture over the noodles, followed by a portion of the meat sauce and 1 cup of mozzarella. Repeat layers (noodles, ricotta, meat sauce, mozzarella) until ingredients are used.
  6. Finish with a final layer of noodles topped with the remaining sauce, mozzarella, and the parmesan cheese.
  7. Cover tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 20 minutes until the cheese is bubbly and caramelized.
  8. Mandatory: Let the lasagna rest for 15 minutes before slicing. This allows the proteins to firm up and the starch to set for perfect structural integrity.