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Ingredients (14)

• 12 lasagna noodles (uncooked)
• 4 cups shredded mozzarella cheese (divided)
• ½ cup shredded Parmesan cheese (shredded and divided)
• ¾ teaspoon salt (more to taste)
• ½ pound lean ground beef
• ½ pound Italian sausage
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 36 ounces pasta sauce (*see note)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups ricotta cheese (or cottage cheese)
• ¼ cup chopped fresh parsley
• 1 large egg (beaten)

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Instructions (8 steps)

1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
2. Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
3. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.
4. In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.
5. Spread 1 cup of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with 1 cup of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
6. Cover with foil and bake for 45 minutes.
7. Remove the foil and sprinkle the top of the lasagna with the remaining mozzarella cheese and parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.
8. Rest for at least 15 minutes before cutting.

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Ingredients (20)

• 1 pound sweet Italian sausage
• 0.75 pound lean ground beef
• 0.5 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6.5 ounce) cans canned tomato sauce
• 2 (6 ounce) cans tomato paste
• 0.5 cup water
• 2 tablespoons white sugar
• 4 tablespoons chopped fresh parsley, divided
• 1.5 teaspoons dried basil leaves
• 1.5 teaspoons salt, divided, or to taste
• 1 teaspoon Italian seasoning
• 0.5 teaspoon fennel seeds
• 0.25 teaspoon ground black pepper
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 0.75 pound mozzarella cheese, sliced
• 0.75 cup grated Parmesan cheese

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Instructions (10 steps)

1. Gather all your ingredients.
2. Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.
3. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
5. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.
6. Preheat the oven to 375 degrees F (190 degrees C).
7. To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
8. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
10. Let the lasagna rest at room temperature for about 15 minutes before cutting; this helps it set and firm up.

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Ingredients (25)

• 1 medium yellow onion, (roughly chopped)
• 5 cloves garlic, (roughly chopped)
• 2 medium carrots, (roughly chopped)
• 1 stalk celery, (roughly chopped)
• 3 tablespoons olive oil, (divided)
• 1½ pounds Italian sausage (bulk or removed from casing)
• ¾ cup dry red wine
• 1 (28-oz) can crushed tomatoes
• ½ cup heavy cream
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons sugar
• 1½ teaspoons dried thyme
• 2 bay leaves
• 1 (15-oz) container whole milk ricotta (about 1¾ cups)
• 3 oz cream cheese
• 1 large egg
• 1 clove garlic, (roughly chopped)
• ¾ cup grated Parmigiano-Reggiano
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup roughly chopped fresh basil
• 12 oven ready, (no boil lasagna noodles (such as Barilla))
• 16 oz shredded whole milk mozzarella cheese
• ¼ cup grated Parmigiano-Reggiano

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Instructions (14 steps)

1. For the Sauce
2. Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
3. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
4. Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown; reduce the heat if necessary.
5. Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
6. Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. Reduce the heat and simmer, covered, until the sauce is thickened, about 20 minutes.
7. Meanwhile, transfer the sausage to a cutting board and chop into smaller pieces (big chunks don't work well in lasagna).
8. Add the sausage back to the pan and continue simmering, covered, until the sausage is fully cooked and the flavors meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.
9. For the Ricotta Mixture
10. Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.
11. For Assembly
12. Preheat the oven to 375°F (190°C).
13. Spread about 1½ cups of sauce in the bottom of a 9 x 13-in (23 x 33-cm) baking dish. Arrange 3 noodles over the sauce (there will be a bit of space between the noodles; they expand as they cook). Dollop a third of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with ¾ cup (90 g) of the mozzarella cheese. Repeat the layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and Parmigiano-Reggiano.
14. Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F (205°C). Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes. Remove from the oven and let stand for about 15 minutes before serving.

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