Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound (450g) ground beef
  • 1 pound (450g) ground pork
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 15 oz (425g) ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (optional)
  • 12 lasagna noodles (preferably no-cook or oven-ready)
  • 2 cups (8 oz) shredded mozzarella cheese (for topping)
  • 1/2 cup grated Parmesan cheese (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the chopped onion and cook until translucent, about 5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the ground beef and pork, breaking them apart with a spatula. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.
  6. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine.
  7. Simmer on low heat for 15-20 minutes to let the flavors meld, stirring occasionally.
  8. In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 2 cups mozzarella cheese, salt, black pepper, and parsley (if using). Mix until smooth.
  9. Spread a thin layer of meat sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
  10. Place 4 lasagna noodles over the sauce, slightly overlapping them.
  11. Spread half of the cheese mixture over the noodles, then half of the remaining meat sauce.
  12. Repeat the layering process: 4 noodles, remaining cheese mixture, and then remaining meat sauce.
  13. Top with the last 4 lasagna noodles, remaining meat sauce, and sprinkle with the 2 cups of mozzarella cheese and 1/2 cup of grated Parmesan cheese.
  14. Cover the baking dish with aluminum foil (ensure it does not touch the cheese) and bake for 30 minutes.
  15. Remove the foil and bake for an additional 30 minutes, or until the cheese is bubbly and golden.
  16. Let it rest for at least 15 minutes before slicing to allow the layers to set.