# What You'll Need:
→ Meat Sauce
01 - 1 lb ground beef
02 - 1/2 lb Italian sausage, casings removed
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 oz) crushed tomatoes
06 - 1 can (15 oz) tomato sauce
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp sugar
13 - 1/4 tsp crushed red pepper flakes
→ Cheese Mixture
14 - 2 cups ricotta cheese
15 - 1 large egg
16 - 1/2 cup grated Parmesan cheese
17 - 2 tbsp fresh parsley, chopped
18 - 1/4 tsp salt
19 - 1/4 tsp black pepper
→ Assembly
20 - 12 lasagna noodles
21 - 3 cups shredded mozzarella cheese
22 - Olive oil for sautéing
# Steps to Follow:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Bring a large pot of salted water to boil. Add lasagna noodles and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and lay flat on parchment paper to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef and Italian sausage to the skillet, breaking apart with a wooden spoon. Cook until completely browned and no pink remains, approximately 8-10 minutes. Drain excess fat if necessary.
05 - Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, sugar, and red pepper flakes. Bring mixture to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally until sauce thickens.
06 - In a medium bowl, combine ricotta cheese, egg, grated Parmesan, fresh parsley, salt, and black pepper. Stir until mixture is smooth and well combined.
07 - Spread 1 cup of meat sauce across the bottom of prepared baking dish. Layer 4 noodles over sauce. Spread 1/3 of ricotta mixture over noodles, top with 1 cup meat sauce, then sprinkle 1 cup mozzarella. Repeat layering process twice more, finishing with remaining meat sauce and mozzarella on top.
08 - Cover baking dish tightly with aluminum foil. Bake in preheated oven for 25 minutes.
09 - Remove aluminum foil carefully. Continue baking for 20 additional minutes until cheese is bubbly and golden brown on top.
10 - Remove lasagna from oven and allow to rest for 15 minutes. This resting period allows the layers to set properly, making the lasagna easier to portion and serve.
