Classic Homemade Lasagna

For the sauce:

In a large Dutch oven or pot over medium heat sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat is fully browned.

Then measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano. Add in the 12 ounces of tomato paste and stir to combine.

Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices). Add the tomatoes and any remaining sauce from the can into the pot. I like to add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.

Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.

While the sauce is simmering make the ricotta mixture.

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

To assemble the lasagna:

Lightly coat a 13×9 baking pan with olive oil and preheat your oven to 375 F.

Spread 1 cup of sauce on the bottom of the baking pan.

Layer 1: Start with 4 noodles and top with 1/3 of the ricotta mixture (spread it out). Spread out 1 to 1-1/2 cups of sauce, sprinkle with a 1/2 cup of mozzarella.

Layer 2: Layer on 4 noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 cup of mozzarella over the top.

Layer 3: Layer on 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce (no cheese on this layer).

Layer 4: Layer on the 4 remaining noodles, the remaining sauce and sprinkle with 1 cup of mozzarella.

Bake the lasagna for 30-40 minutes (rotating the pan halfway through) or until cheese is thoroughly melted and golden. After baking let the lasagna sit on the counter for 10 minutes before cutting and serving.

Enjoy!