Ingredients:

  • 2 tbsp Olive Oil (Extra virgin)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (85/15)
  • 1 lb Ground Italian Sausage (Mild, casings removed)
  • 2 tbsp Tomato Paste
  • 1 cup Red Wine (Dry, Merlot or Chianti)
  • 2 x 28 oz cans Crushed Tomatoes (San Marzano preferred)
  • 1 cup Water or Beef Stock (Low sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Bay Leaves
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Black Pepper, to taste
  • 32 oz Whole Milk Ricotta Cheese, drained overnight
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Grated Parmesan Cheese (for filling)
  • 1/4 cup Fresh Basil, finely chopped (for filling)
  • 1/2 tsp Salt and 1/2 tsp White Pepper
  • 1/4 tsp Nutmeg
  • 16-18 sheets Lasagna Noodles (standard, not no-boil)
  • 2 lbs Low-Moisture Whole Milk Mozzarella, shredded
  • 1/4 cup Extra Parmesan Cheese (for topping)

Instructions:

  1. Sauté the Aromatics: Heat olive oil in the Dutch oven over medium heat. Add diced onion, carrot, and celery (the soffritto). Cook gently for 8–10 minutes until softened but not browned.
  2. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly (this deepens the tomato flavour).
  3. Brown the Meats: Add the ground beef and Italian sausage. Break up the meat and cook until thoroughly browned. Drain off any excess fat.
  4. Deglaze: Pour in the red wine. Scrape up any browned bits from the bottom of the pot. Let the wine reduce by half (about 5 minutes).
  5. Simmer: Stir in the crushed tomatoes, beef stock/water, oregano, basil, parsley, and bay leaves. Season with salt and pepper. Bring to a gentle simmer.
  6. Slow Cook: Reduce the heat to low, cover the pot slightly ajar, and simmer for a minimum of 2 hours, stirring occasionally. The ragu should thicken considerably. Remove bay leaves before assembly.
  7. Mix the Ricotta: In a large bowl, combine the drained ricotta, beaten eggs, 1/2 cup Parmesan, fresh basil, salt, pepper, and nutmeg. Mix until just combined.
  8. Prepare the Pasta: Following package instructions, boil the lasagna noodles until al dente. Drain immediately and lay the sheets out flat on a clean kitchen towel to prevent sticking.
  9. The Base: Preheat oven to 375°F (190°C). Spread a thin, even layer of ragu (about 1 cup) across the bottom of the prepared 9x13 inch baking dish.
  10. First Pasta Layer: Lay down 4-5 noodles over the sauce, ensuring they overlap slightly.
  11. Ricotta Layer: Gently spread half of the ricotta mixture over the pasta.
  12. Mozzarella Layer: Sprinkle one-third of the shredded mozzarella over the ricotta.
  13. Second Sauce Layer: Ladle a generous layer of ragu (about 2 cups) over the mozzarella.
  14. Repeat: Add the next layer of pasta, the remaining half of the ricotta, another third of the mozzarella, and another generous layer of ragu.
  15. The Top Layer: Finish with the final layer of pasta, the remaining ragu, and the remaining mozzarella. Sprinkle the final 1/4 cup of Parmesan over the top.
  16. Bake (Covered): Cover the baking dish tightly with foil (tented slightly). Bake for 30 minutes.
  17. Bake (Uncovered): Remove the foil and continue baking for 15 minutes, or until the top is golden brown, bubbly, and the internal temperature reaches 165°F (74°C).
  18. The Rest (Crucial Step): Remove the lasagna from the oven and let it rest on the counter for 20 minutes before slicing. This allows the dish to set for clean, structurally sound slices.