Ingredients:

  • 450g Ground Beef Chuck (80/20)
  • 225g Ground Pork
  • 1 small yellow onion
  • 3 cloves garlic
  • 794g Crushed Tomatoes
  • 170g Tomato Paste
  • 1 tbsp Dried Oregano & 1 tsp Red Pepper Flakes
  • 120ml Beef Stock
  • 425g Whole Milk Ricotta
  • 1 Large Egg
  • 50g Parmesan Reggiano
  • 450g Low Moisture Mozzarella
  • 12 to 15 No Boil Lasagna Noodles

Instructions:

  1. Heat your skillet over medium high heat. Add the beef and pork. Brown for 8 minutes until it's deeply seared and the fat has rendered. Note: Don't drain all the fat; that's where the flavor lives. Add the minced onion and garlic, cooking until translucent. Stir in the tomato paste and fry it for 2 minutes until it smells toasted. Pour in the crushed tomatoes, beef stock, oregano, and pepper flakes. Simmer on low for 15 minutes until the sauce is thick enough to coat a spoon.
  2. In a medium bowl, combine the ricotta, egg, Parmesan, fresh parsley, and nutmeg. Whisk vigorously until the mixture is velvety and uniform. Note: This aeration makes the lasagna feel lighter and less like a heavy block of cheese.
  3. Spread about 0.5 cup of meat sauce on the bottom of your baking dish. Note: This prevents the bottom noodles from sticking and ensures they cook through. Place 3-4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by a layer of meat sauce and a generous handful of mozzarella. Repeat this sequence two more times. For the final layer, top with noodles, the remaining meat sauce, and the rest of the mozzarella. Sprinkle the extra 2 tbsp of Parmesan over the top to create a crust that will eventually shatter when you bite into it.
  4. Preheat your oven to 180°C. Cover the dish tightly with foil, making sure it doesn't touch the cheese (pro tip: spray the foil with oil first). Bake for 40 minutes to steam the noodles. Remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown with crispy edges.