Ingredients:

  • 1 lb ground beef chuck
  • 0.5 lb ground pork shoulder
  • 1 large yellow onion, finely minced
  • 4 cloves garlic, grated
  • 6 oz tomato paste
  • 28 oz crushed San Marzano tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • Salt and black pepper to taste
  • 15 oz whole milk ricotta, well-drained
  • 1 large egg
  • 1 cup freshly grated Parmigiano Reggiano, divided
  • 0.25 cup fresh basil, chiffonade
  • 1 pinch nutmeg
  • 12 oz no boil lasagna sheets
  • 1 lb low moisture mozzarella, shredded

Instructions:

  1. Brown the 1 lb ground beef and 0.5 lb pork in a large skillet until deeply browned and crispy.
  2. Add the minced onion and grated garlic to the fat.
  3. Stir in the 6 oz tomato paste and cook 3 minutes until it smells sweet and looks dark.
  4. Pour in the 28 oz crushed tomatoes and spices, simmering 20 mins until thick enough to coat a spoon.
  5. Whisk the 15 oz ricotta, egg, 0.5 cup Parmigiano, basil, and nutmeg until completely smooth and pale.
  6. Spread a thin layer of sauce in the pan.
  7. Place the 12 oz no boil sheets over the sauce, leaving small gaps.
  8. Spread 1/3 of the ricotta mixture and a handful of mozzarella until the noodles are mostly covered.
  9. Continue the sauce noodle-ricotta mozzarella pattern until you reach the final layer of pasta.
  10. Spread the remaining sauce and the rest of the 1 lb mozzarella and Parmigiano until no pasta is visible.
  11. Cook at 375°F for 45 minutes until the cheese is bubbling and golden brown.