Name: Carmine's Italian Restaurant - Las Vegas Lasagna Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 pieces oven-ready lasagna noodles; 2 cups ricotta cheese; 4 cups mozzarella cheese, shredded; 1 cups parmesan cheese, grated; 1 pieces large egg; 1 cups fresh basil, chopped; 0.25 cups fresh parsley, chopped; 1 tbs olive oil (for greasing); 1 lbs ground beef (80/20); 0.5 lbs Italian sausage, casings removed; 1 pieces yellow onion, finely chopped; 3 pieces garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 0.5 cups dry red wine (optional); 0.5 cups beef or chicken broth; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes; 1.5 tsp salt; 0.75 tsp black pepper; 0.5 tsp sugar (to balance acidity); 1 tbs extra-virgin olive oil; 6 pieces fresh basil leaves; 0.25 cups extra grated parmesan

Method

Meat Sauce

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté for 5–6 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't brown.

Brown meats

Increase heat to medium-high, add the ground beef and removed-casing Italian sausage to the pan. Break the meat into small pieces with a spatula and brown until no pink remains, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon, leaving some for flavor.

Deglaze & combine

If using, pour in 1/2 cup dry red wine and scrape up browned bits from the pan. Let the wine reduce 1–2 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor.

Simmer sauce

Add the 28 oz crushed tomatoes and 1/2 cup broth to the meat mixture. Stir in dried oregano, dried basil, crushed red pepper flakes, 1.5 tsp salt, 3/4 tsp black pepper, and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered, stirring occasionally, for 20–30 minutes to thicken and meld flavors. Taste and adjust seasoning.

Pasta & Cheese Mixture

Prepare cheese filling

While the sauce simmers, combine 2 cups ricotta cheese, 1 large egg, 1 cup grated parmesan, 1 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and a pinch (about 1/4 tsp) of black pepper in a medium bowl. Mix until smooth and well combined. Set aside.

Prepare noodles

If using oven-ready lasagna noodles no pre-cook is required. If your noodles require boiling, cook according to package instructions until al dente, drain and lay flat on a lightly oiled baking sheet to prevent sticking.

Assembly & Baking

Preheat oven & prep dish

Preheat oven to 375°F (190°C). Lightly brush or spray a 9x13-inch baking dish with 1 tablespoon olive oil to prevent sticking.

Layer lasagna

Spread about 1 cup of the meat sauce evenly over the bottom of the prepared baking dish. Arrange 4 lasagna noodles in a single layer over the sauce (slightly overlapping is fine). Spread one-third of the ricotta mixture (about 3/4 cup) evenly over the noodles. Sprinkle 1 cup shredded mozzarella over the ricotta. Spoon another 1 to 1 1/4 cups meat sauce over the cheese. Repeat layers: noodles, ricotta mixture (1/3), 1 cup mozzarella, meat sauce. For the final top layer, place the remaining 4 noodles, spread remaining meat sauce evenly over the top layer, sprinkle remaining 2 cups shredded mozzarella and remaining 1/4 cup grated parmesan.

Cover and bake

Cover the dish tightly with aluminum foil (tent the foil so it doesn't touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes until the cheese is bubbly and golden.

Rest & garnish

Remove lasagna from the oven and let rest for 10–15 minutes to set (this makes slicing cleaner). Garnish with fresh basil leaves and extra grated parmesan before serving.