Classic Homemade Lasagna

Delicious. Cheesy. Classic.

YIELD: 10

PREP TIME: 1 hour 35 minutes

COOK TIME: 30 minutes

TOTAL TIME: 2 hours 5 minutes approximately
INGREDIENTS:
1 pound Ground Sirloin
1 pound Ground Italian Sausage
1 large Yellow Onion, chopped
2 whole Garlic Cloves, smashed, peeled and minced
1 teaspoon Kosher Salt
1 tablespoon Dried Basil
1 tablespoon Dried Oregano
1 tablespoon Dried Parsley Flakes
1 {28 oz} can Whole San Marzano Tomatoes
12 ounces Tomato Paste
1/4 cup Water
3 cups Whole Milk Ricotta
2 whole Eggs
1/2 teaspoon Fresh Ground Black Pepper
2 tablespoons Fresh Parsley, chopped
1/2 cup Freshly Grated Parmesan Cheese
4 cups {16 oz} Grated Mozzarella Cheese, divided
16 Flat "No Boil" Lasagna Noodles
DIRECTIONS:
For the Sauce:
In a large Dutch oven or pot over medium heat; saut 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 browned.
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.
Crush each San Marzano tomato by hand into small pieces over the pot {to catch any juices}. Add
any remaining sauce from the can. 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 13x9 baking pan with olive oil and preheat your oven to 375 degrees.
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 to 3/4 cup of Mozzarella.
Layer 2: 4 Noodles and top with 1/3 of the ricotta mixture, 1 cup of sauce and sprinkle a 1/2 to 3/4
cup of Mozzarella.
Layer 3: 4 noodles, top with the remaining ricotta mixture, and 1 cup of sauce {no cheese}.
Layer 4: 4 remaining noodles, the remaining sauce and sprinkle with remaining cup or so 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 for 10 minutes before cutting and serving.
Enjoy!