Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb spicy Italian turkey sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed San Marzano tomatoes
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 tsp dried oregano
  • 0.25 cup fresh basil, chiffonade
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 15 oz part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup freshly grated Parmigiano-Reggiano, divided
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 tsp ground nutmeg
  • 16 oz lasagna noodles (no-boil or traditional)
  • 1 lb low-moisture part-skim mozzarella cheese, shredded

Instructions:

  1. In a large Dutch oven, brown the lean ground beef and turkey sausage over medium-high heat. Drain any excess fat to ensure a clean sauce.
  2. Add the diced onion and minced garlic to the meat, sautéing until the onions are translucent and fragrant.
  3. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pan, scraping up any browned bits (fond) from the bottom.
  4. Add the crushed tomatoes, dried oregano, salt, and pepper. Reduce heat to low and simmer, partially covered, for 3 hours. Stir in fresh basil during the last 10 minutes of simmering.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup of Parmigiano-Reggiano, parsley, and nutmeg. Mix until smooth.
  6. Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce in the bottom of a 9x13 inch deep-dish baking pan.
  7. Layer lasagna noodles, followed by a portion of the ricotta mixture, a sprinkle of mozzarella, and a layer of meat sauce. Repeat layers until all ingredients are used.
  8. Top the final layer with the remaining mozzarella and the second 1/2 cup of Parmigiano-Reggiano.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
  10. Crucial Step: Allow the lasagna to rest for 20-30 minutes before slicing to ensure the layers set properly.