Equipment Needed
- Large pot for boiling noodles
- Large Dutch oven or heavy-bottomed pot for sauce
- Mixing bowls (medium and large)
- 9×13 inch baking dish
- Aluminum foil
- Box grater
- Ladle and wooden spoon
Step-by-Step Instructions
My journey always begins with the heart of the dish: the sauce. In my Dutch oven, I heat the olive oil over medium heat and sauté the diced onion until it’s soft and translucent, about 5 minutes. Then, I add the minced garlic and stir for just 30 seconds until fragrant—any longer and it risks burning. Next, I add the ground beef and Italian sausage, breaking them up with my wooden spoon. I cook until the meat is no longer pink, then I carefully drain off most of the excess fat. This step is crucial; too much grease will make the final lasagna oily.
Now, for building deep flavor. I stir in the tomato paste and cook it with the meat for a full two minutes. This caramelizes the paste and removes any tinny flavor. Then, I pour in the crushed tomatoes, tomato sauce, and all my seasonings: oregano, basil, red pepper flakes, sugar, salt, and pepper. The sugar is my secret weapon; it doesn’t make the sauce sweet, it perfectly balances the acidity of the tomatoes. I bring the sauce to a simmer, then reduce the heat to low, cover it partially, and let it bubble gently for at least 45 minutes, stirring occasionally. This slow simmer is non-negotiable—it marries the flavors and thickens the sauce so it won’t water out your lasagna.
While the sauce simmers, I prepare the other components. I cook the lasagna noodles in a large pot of well-salted boiling water, but I cook them for 2-3 minutes less than the package says for al dente. They will finish cooking in the oven, and this prevents them from turning to mush. I drain them and lay them flat on clean kitchen towels or parchment paper. In a bowl, I mix the ricotta, egg, 1/2 cup of Parmesan, parsley, and salt until it’s beautifully combined. I also shred my mozzarella from a block; the pre-shredded kind doesn’t melt as well. (See the next page below to continue…)