Ingredients:
For the Meat Sauce:
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
For the Cheese Mixture:
- 15 ounces ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
For the Lasagna:
- 12 lasagna noodles
- 3 cups shredded mozzarella cheese
Instructions:
- Make the Meat Sauce:
- Brown the ground beef and sausage in a large skillet over medium heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the cheese mixture over the noodles.
- Top with half of the remaining meat sauce.
- Repeat the layering process with the remaining noodles, cheese mixture, and meat sauce.
- Top with the remaining mozzarella cheese.
- Bake:
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before serving.