Ingredients:

  • 450g (1 lb) Lean Ground Beef (85/15)
  • 450g (1 lb) Bulk Italian Sausage (Sweet or Mild)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 800g (28 oz) Crushed Tomatoes (San Marzano preferred)
  • 170g (6 oz) Tomato Paste
  • 120ml (1/2 cup) Beef Stock
  • 15g (1 tbsp) Dried Oregano
  • 10g (2 tsp) Fennel Seeds, crushed
  • Salt and Black Pepper to taste
  • 425g (15 oz) Whole Milk Ricotta Cheese
  • 225g (8 oz) Shredded Mozzarella (Low-moisture)
  • 115g (4 oz) Shredded Provolone
  • 50g (1/2 cup) Grated Parmesan Cheese
  • 50g (1/2 cup) Grated Pecorino Romano
  • 2 Large Eggs
  • 30g (1/4 cup) Fresh Parsley, chopped
  • 1 box (16 oz) Lasagna Noodles (Traditional, not pre-cooked)
  • 225g (8 oz) Additional Mozzarella for the top crust

Instructions:

  1. Heat your Dutch oven over medium high heat. Add the 450g ground beef and 450g Italian sausage, using a wooden spoon to break them into very small crumbles.
  2. Sear the meat without stirring for 3 minutes to allow a dark brown crust to form. Cook until the meat is deeply browned and sizzling.
  3. Drain the excess fat from the pot, leaving about 1 tablespoon to cook the vegetables.
  4. Add the diced yellow onion and minced garlic to the meat. Sauté for 3-5 minutes until the onions are soft and translucent.
  5. Stir in the 170g tomato paste and cook for 2 minutes, stirring constantly. This toasts the paste and removes the raw flavor.
  6. Pour in the 800g crushed tomatoes, 120ml beef stock, 15g oregano, and 10g crushed fennel seeds. Simmer on low for 20 minutes until the sauce is thick and glossy. Season with salt and pepper to taste.
  7. While the sauce simmers, whisk together the 425g ricotta, 225g mozzarella, 115g provolone, 50g parmesan, 50g pecorino, 2 eggs, and chopped parsley.
  8. Preheat your oven to 375°F (190°C). In a 9x13 deep-dish baking pan, spread a thin layer of meat sauce on the bottom.
  9. Layer the dry lasagna noodles (the sauce moisture will cook them), followed by a portion of the cheese mixture and more meat sauce. Repeat the layers until all ingredients are used, ending with a layer of meat sauce.
  10. Top with the additional 8 oz of shredded mozzarella. Cover tightly with foil and bake for 45 minutes.
  11. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  12. Remove from oven and let the lasagna rest for 15 minutes to allow the layers to set before slicing.