Lasagna Special Recipe

Prep

Peel and finely chop the yellow onion. Mince the garlic.

Heat a large deep skillet or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion and cook until translucent, about 5–7 minutes, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Increase heat to medium-high and add the ground beef and Italian sausage. Break the meat into small pieces with a spoon. Cook until no longer pink, about 7–8 minutes.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly and reduce acidity.

Pour in the crushed tomatoes and the diced tomatoes (if using), then add 1/2 cup stock. Stir to combine.

Season with dried oregano, dried basil, dried thyme, sugar, 1.5 tsp salt, 3/4 tsp black pepper, bay leaf and red pepper flakes (if using). Stir, bring to a gentle simmer.

Reduce heat to low, partially cover, and simmer gently for 25–35 minutes, stirring every 8–10 minutes. If sauce becomes too thick, add a splash of water or stock to reach desired consistency. Remove and discard bay leaf before assembling.

While the sauce simmers, combine 2 cups ricotta, 1 beaten egg, 3/4 cup grated Parmesan, 2 tbsp chopped parsley and 1 tbsp chopped basil (if using) in a medium bowl.

Season the ricotta mixture with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix until smooth and set aside. Taste and adjust seasoning if desired.

If using no-boil noodles, ensure they are separate and not stuck. If using standard noodles, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente, then drain and lay flat on a sheet tray to keep from sticking.

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

Reserve about 1.5 cups of the meat sauce to use as the final topping. Stir the remaining sauce well before assembling.

Spread a thin layer (about 3/4 cup) of meat sauce on the bottom of the prepared 9x13 baking dish to prevent the noodles from sticking.

Place 3–4 lasagna noodles in a single layer over the sauce (depending on noodle size; you want to cover the bottom). If noodles overlap slightly that's fine.

Spoon and spread one-third of the ricotta mixture evenly over the noodles (about 3/4 cup).

Sprinkle about 1 cup shredded mozzarella and 2 tbs grated Parmesan over the ricotta layer.

Spread about 1.5–2 cups of meat sauce evenly over the cheese layer.

Repeat two more layers: noodles, ricotta mixture (one-third), 1 cup mozzarella + 2 tbs Parmesan, and 1.5–2 cups meat sauce. Finish with a final layer of noodles, the reserved 1.5 cups meat sauce spread evenly, then top with remaining mozzarella (about 1 cup) and 1/2 cup grated Parmesan.

Cover the dish tightly with aluminum foil (spray the underside of the foil with nonstick spray or tent so it doesn't touch the cheese). Bake in the preheated oven for 25 minutes.

Remove the foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden in spots and sauce is simmering at the edges. If you like a more browned top, broil 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest, uncovered, for 15 minutes to set. This makes slicing neater and allows juices to redistribute.

Garnish with fresh basil leaves before serving. Slice into 8–10 portions and serve warm.