Name: Carlucci's Waterfronts Lasagna Napoli Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 pieces oven-ready lasagna sheets; 2 cups whole milk ricotta cheese; 1 piece large egg; 1 cup grated Parmesan cheese; 3 cups shredded mozzarella cheese; 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 2 tbs extra-virgin olive oil; 1 medium yellow onion, finely diced; 4 cloves garlic cloves, minced; 1 lb ground beef (80/20); 1 lb sweet Italian sausage, casings removed; 28 oz crushed tomatoes; 6 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp granulated sugar; 0.25 tsp red pepper flakes; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 cup water or red wine; 6 leaves fresh basil leaves (optional) for garnish; 1 tsp olive oil for greasing dish

Method

Meat Sauce

sauté aromatics

Heat 2 tbs olive oil in a large heavy skillet or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

brown the meats

Increase heat to medium-high, add the ground beef and crumbled Italian sausage. Break up with a spoon and cook until no pink remains and liquids have mostly evaporated, about 8–10 minutes. Season with 1.5 tsp salt and 0.5 tsp black pepper while browning.

build the sauce

Stir in 6 tbs tomato paste and cook 1–2 minutes to caramelize. Add the 28 oz crushed tomatoes, 0.5 cup water or red wine, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, and 0.25 tsp red pepper flakes. Stir to combine.

simmer

Bring sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer 20–30 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning if needed (add up to 0.5 tsp more salt or more pepper). Remove from heat and set aside.

Lasagna

preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch (23x33 cm) baking dish with about 1 tsp olive oil to prevent sticking.

prepare ricotta filling

In a medium bowl combine 2 cups ricotta, 1 large egg, 1 cup grated Parmesan, 2 tbs chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Stir until smooth and homogeneous.

assemble layers

Spread a thin layer (about 1 to 1 1/2 cups) of the meat sauce over the bottom of the prepared baking dish. Place 3 lasagna sheets in a single layer over the sauce (they may overlap slightly). Spread about one-third of the ricotta mixture evenly over the pasta (about 2/3 cup). Spoon one-third of the remaining meat sauce over the ricotta (about 1 to 1 1/2 cups). Sprinkle about 1 cup shredded mozzarella over the sauce. Repeat for two more layers: pasta, ricotta (one-third), meat sauce (one-third), mozzarella (1 cup). Finish with a final layer of 3 lasagna sheets, remaining meat sauce spread evenly over the top, and the remaining 1 cup shredded mozzarella. Sprinkle an additional 1/4 cup grated Parmesan over the top if desired.

cover and bake

Cover the dish tightly with aluminum foil (tent slightly so cheese doesn't stick). Bake in the preheated oven for 25 minutes. Remove foil and continue baking 15–20 minutes more until cheese is bubbly and golden at the edges and sauce is simmering.

rest and serve

Remove lasagna from oven and let rest, uncovered, for 10–15 minutes to set. This makes slicing cleaner and allows juices to redistribute. Garnish with fresh basil leaves if using, slice into 8 generous portions and serve warm.