Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 lb Italian sausage (mild or spicy, your call)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can tomato sauce
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste

For the Ricotta Layer:

• 15 oz ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles (cooked according to package directions)
• 4 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)

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Instructions

1. Make the Meat Sauce

• In a large skillet or pot, cook the ground beef, Italian sausage, and chopped onion over medium heat until browned and fully cooked. Drain excess fat.
• Stir in the garlic, crushed tomatoes, tomato paste, tomato sauce, basil, oregano, sugar, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally. Your kitchen should now smell like an Italian trattoria.

2. Prepare the Ricotta Mixture

• In a medium bowl, mix together ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Set aside and resist the urge to eat it with a spoon (okay, maybe just a little).

3. Preheat and Prep

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking (and ensure easier cleanup).

4. Assemble the Lasagna

• Spread a thin layer of meat sauce on the bottom of the baking dish.
• Place 3 lasagna noodles on top, slightly overlapping.
• Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of shredded mozzarella. Top with a layer of meat sauce.
• Repeat the layers (noodles, ricotta, mozzarella, sauce) two more times, ending with a final layer of noodles, meat sauce, and a generous sprinkle of mozzarella and Parmesan.

5. Bake

Let the lasagna rest for 10-15 minutes before slicing. (This is the hardest part, but trust me, it’s worth it.)

Cover the dish with aluminum foil (to prevent over-browning) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

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Serve this lasagna with a side of garlic bread and a big salad, and watch your family’s hunger fade faster than the time it took Garfield to steal Jon’s dinner. Bonus: Leftovers taste even better the next day—if there are any left!