Ingredients:

  • 1 lb ground Italian sausage
  • 1 lb lean ground beef (85/15)
  • 48 oz premium marinara sauce
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 30 oz whole milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp ground nutmeg
  • 9 oz no-boil lasagna noodles
  • 4 cups low-moisture mozzarella, shredded
  • 1/2 cup freshly grated Parmesan Reggiano

Instructions:

  1. Brown the 1 lb ground Italian sausage and 1 lb lean ground beef in a large skillet over medium high heat. Cook until no pink remains and a brown crust forms on the meat. Stir in the 3 cloves of minced garlic and 48 oz marinara sauce.
  2. Simmer for 5 minutes, then stir in the 1 tbsp balsamic vinegar.
  3. In your mixing bowl, combine 30 oz ricotta, 1 large egg, 1/2 cup Pecorino Romano, 1/4 cup parsley, and 1/2 tsp nutmeg. Mix until completely smooth and pale green from the herbs.
  4. Spread 1 cup of the meat sauce on the bottom of the 9x13 dish. Cover with a layer of no boil noodles, slightly overlapping them.
  5. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella and 1 cup of meat sauce.
  6. Repeat the layers (noodles, ricotta, mozzarella, sauce) twice more. Ensure the final layer of noodles is completely covered by the remaining sauce and the last of the mozzarella.
  7. Sprinkle the 1/2 cup Parmesan Reggiano over the very top. Aim for an even coating to create a protective crust.
  8. Cover the dish tightly with aluminum foil. Bake at 375°F (190°C) for 25 minutes. This traps the steam necessary to hydrate the noodles.
  9. Remove the foil and bake for another 20 minutes until the cheese is bubbling and golden brown.
  10. Remove from the oven and let it sit for 15 minutes. Wait until the sauce stops bubbling before slicing. This allows the starches to set, preventing the lasagna from falling apart when served.