Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb bulk Italian sausage
  • 48 oz marinara sauce
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 30 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 9 oz no-boil lasagna noodles
  • 4 cups shredded low-moisture mozzarella cheese
  • 1/2 cup water

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage. Break into small crumbles until no longer pink. Drain excess fat.
  2. Stir in minced garlic, oregano, and marinara sauce. Simmer for 10 minutes to allow flavors to marry.
  3. In a medium mixing bowl, combine ricotta cheese, beaten egg, Parmigiano-Reggiano, parsley, and sea salt. Whisk until uniform.
  4. Spread 1 cup of meat sauce on the bottom of a 9x13 inch deep-dish baking pan to prevent sticking.
  5. Layer 3-4 no-boil noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by a layer of meat sauce and mozzarella cheese.
  6. Repeat the layers twice more. For the final top layer, add remaining noodles, remaining meat sauce, 1/2 cup water (poured around the edges), and the rest of the mozzarella.
  7. Cover tightly with aluminum foil. Bake at 375°F (190°C) for 40 minutes.
  8. Remove foil and bake for an additional 15 minutes until the cheese is golden-brown and bubbly. Let rest for 15 minutes before slicing.